Smoked Sirloin Sandwiches
Made this in spring of 2019. Keturah had seconds and all liked it. Very tender. Delicious sauce with a bit of a bite. Excellent with the red onions though!
I smoked for two hours because the original recipe said three. I thought I killed it, but it was still medium with a little medium rare in it.
Ingredients
- 2 lb sirloin roast
- Southern-style BBQ Seasoning
- Montreal Steak Seasoning
- red onion and lettuce for serving
- 6 fresh buns
- Hickory or Whisky Oak wood chips
- SPICY ALABAMA WHITE SAUCE
- 1/2 cup mayonnaise
- 1/8 cup cider vinegar
- 1 tsp. sriracha or hot sauce of choice
- Garlic powder – 1/2 tbsp.
- Horseradish – 1/2 tbsp.
- Pepper – 1/2 tsp.
- Spicy mustard salt to taste – 1/2 tsp.
- Cayenne pepper – 1/4 tsp.
Instructions
- Rub the beef on all sides with the Southern-style BBQ Seasoning and Montreal Steak Seasoning. Wrap tightly in cling wrap and allow the beef to rest in the fridge until you are ready to smoke – about 1 hour.
- Heat the smoker up to 250°F.
- When your grill is up to temperature, remove the meat from the fridge, remove the plastic, and insert a digital thermometer, set for 140°F (medium rare)
- Plan on smoking your seasoned sirloin for 2 hours, or until the internal temperature of 140°F is reached. Start checking the temp around 1 1/2 hours. Remove it from the grill and allow the roast to rest for 10 to 15 minutes before slicing. Slice as thin as possible across the grain. If it needs to be warmed up before serving, place in a microwave bowl with a slight amount of water covered in plastic wrap. Warm for three minutes on a very low power setting to avoid getting tough.
- Before serving combine all of the ingredients for the Spicy Alabama White BBQ Sauce.
- Pile the sliced meat high on the buns; add lettuce, red onion, and loads of Spicy Alabama White Sauce. Don’t forget the pickles and napkins!
