How to BBQ / smoke a whole Beef Sirloin
Want to impress your friends and family at your next BBQ?
If you like Sirloin Steaks, you’re going to love whole smoked Sirloin on the BBQ. It is by far the BEST tasting Steaks we’ve ever eaten.
It's super easy to slow cook/smoke an uncut slab of meat on the BBQ, so I suggest to anyone with a fully hooded BBQ to give this tasty recipe a try.
What you will need:
- 2kg whole uncut Steak
- 1 pack Manuka smokers sawdust (from a fishing supply store)
- 2 small aluminium pie dishes (if BBQ has no internal smoker)
- Our secret BBQ rub (listed below)
- Olive oil
- Rock salt
- Freshly cracked black pepper
- 2 medium onions
- Meat thermometer
Cooking Beef with the smoker add-on blows every other way of cooking straight out of the water!
Step 1: Choosing the Right Cut of Beef
I start with approximately 2 or more Kgs of vacuum-packed Sirloin Steak from my local butcher. You can spend different amounts on the different cuts – I prefer good old high quality whole Sirloin (anointed ‘Sir Loin’ by Henry the eighth of England as his favourite cut), this cut is also known as Porterhouse Steak. However, I’ve ended up with brilliant results with Topside Roast, whole Rib-Eye, Prime Beef Rib (bone-in) and of course whole fillet Back Steak will do exceptionally well, depending on your budget and liking. I always choose Sirloin that is well marbled with a good strap of fat, because we all know that fat is what makes it juicy and give it plenty of flavour (you can always choose to cut it off later). If your budget is tighter you can choose a quality grade of whole Rump. Although, remember that Rump won’t have as much marbling and if you cook it to medium/well done it will end up tough and not so nice.
Step 2: Seasoning Your Whole Steak Before Smoking
A word to the wise, don’t skimp on the rub seasonings. The outside meat rub is critical because we want the internal flavour to be influenced by the fat, and the rub helps create that beefy taste with a smack of garlic and rosemary. That’s what all good beef should have, so give it heaps, season the outside heavily.
Firstly, rub the outside of the meat with a good slap of quality olive oil and then use a combination of:
- Secret BBQ rub (recipe below)
- Heaps of freshly cracked black pepper
- A reasonable top dressing of freshly crushed rock salt (preferable) or standard salt
A heavy coating of this seasoning mix will make a beautiful, crusty, delicious crust on the outside – while sealing in those tasty juices and flavours on the inside.
Secret BBQ Beef Rub:
- 600ml bowl
- 1 packet Onion soup mix
- 1 dst spoon ‘All Purpose Seasoning’
- 2 dst spoon brown sugar
- 2 tspn whole grain mustard
- 2 tspn Worcestershire sauce
- 4 good sized (NZ) garlic cloves, crushed to a paste
- ¼ cup finely chopped fresh Rosemary leaves
Stir or blend into a paste ready to rub over meat.
Step 3: Cook/Smoke Your Steak
Once your Steak is all rubbed down, and your hands washed up, the next part is easy.
Place the sawdust into the aluminium pie dishes. Place the pie dishes each side of the BBQ, directly over a burner on the grill. Heat up the BBQ with the lid down to 150 - 160degC. When up to temperature add some more sawdust (keep adding sawdust as it burns off). My Masport Super Grande has a purpose-built smoker tray to make it even easier. For a great range of Masport BBQs and outdoor cooking options click here.
Place the meat on a solid hot plate or roasting tray on the BBQ grill in the central BBQ area.
I also add the lightly oiled quartered onions to the hot plate around the steak, it helps add that little edge to the flavour.
Please Note: Generally, for this style of cooking a slower cooking time is 45 minutes per Kilo of meat at 150 - 160 degC. Keep the temperature of the BBQ at this point at all times – never hotter for this version of roasting.
Make sure you monitor the internal temperature of the meat carefully. You do not want to overcook the meat, nor do you want it undercooked. Place a temperature probe into the thickest part of the meat. Once it reaches exactly 72degC it’s ready.
Step 4: Take Your Steak Roast off the BBQ and Rest
Once the internal temperature hits 72degC remove the Steak roast off the BBQ and let it rest to the side for about 15 minutes. A quick cover of aluminium foil helps retain the average temperature and surface moisture.
Please Note: Large cuts of meat done this way will always gain another 2 - 5degC after being taken off the BBQ. That is why it must stand.
Now is the time to have all the vegetables, salads and plates ready to serve...and the Marlborough wine or Moa beer poured and ready to go!
- Your meat will hit a perfect medium-rare (78degC internal) state (dark pink to light pink) in about 15 minutes. Watch that temperature gauge carefully!
- If you are aiming for medium (light pink to light grey) you will pull your meat off the BBQ at 78degC internal (and let it gain 2 - 5degC degrees while it rests).
- If you are aiming for medium-well (light grey to dark grey) you should take it off the smoker from 82degC plus. NOTE: this may ruin the succulent flavours and make the meat very tough and chewy.
Once you rest your prime rib for 15 - 20 minutes, it is time to eat. Always cut meat across the grain in generous 20 - 25mm slices.
This is an easy BBQ cooking process that will make you a star amongst your guests. Enjoy!
Caution: Handling raw meat with bare hands can be dangerous to your health. Always wash and sanitise your hands before and after handling raw meat.