Originally posted by glen
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Smoking a sirloin?
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Originally posted by JTCowpoke View PostI personally would smoke it until about 120 internal then throw it over some really hot coals to sear the outside.
If you want to do it totally on the smoker then use a meat thermometer and pull it off the smoker at 125 center temperature and let it rest for a few minutes before eating.
I do like the offering from land and cattle. It's like they drug it across the smokehouse walls.
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