Best sirloin I have ever had! Reverse sear

[prudentsmoker]

This is a modification of a recipe I saw on the internet last week. It (or something similar) may have been posted before, but it was so darn good it is probably worth repeating.
1. Lightly coat the steaks in a dalmation (salt and pepper rub), cover in plastic wrap, refrigerate 1-2 hours
2. Insert probes and smoke (I used hickory and 225 degrees) until internal temp his 110 degrees
3. Throw on grill and sear to desired temp

I did not time how long they were in the #3, maybe 20-30 minutes, but they were extremely smokey. I like mine medium rare and no brag, it was perfect. Here is a good site for beef temps with pictures.
https://www.certifiedangusbeef.com/kitchen/doneness.php

 

[AlinMA]

Hey Brian......Did you take pictures of those "bad boys" 

They sound good

 

[prudentsmoker]

I apologize I did not. Rest-assured I will next time as I am 100% confident there will be a next time.

 

[DivotMaker]

Brian, sounds great!  Whenever I do beef really "low and slow," I use 200° to maximize the smoke time, and ensure the meat is pink from edge-t-edge.  Sounds like your 225 worked on the steaks, though.  If you do larger cuts, like a sirloin roast or prime rib, for a reverse-sear, try the 200 smoke; works great!