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Two King Cut top sirloin steaks on smoker
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Smoked Ancho Chile Rubbed 72 oz. Top Sirloin

How to smoke a King Cut top sirloin steak
Prep Time15 mins
Cook Time2 hrs
Dry Brine1 d
Total Time1 d 2 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: smoked steak
Servings: 18 servings
Author: Omaha Steaks

Ingredients

Ancho Chile Rub

  • 2 tablespoons ancho chile powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 3 tablespoons kosher salt

Instructions

  • Combine all ingredients in a bowl.
  • Remove sirloin from packaging and pat dry with paper towels. Season generously on all sides with rub. Place sirloin on a wire rack in refrigerator for 12-24 hours.
  • Remove sirloin from refrigerator 1 hour prior to placing in smoker.
  • Preheat smoker to 250°F. Clean and lightly oil smoker grates.
  • Place sirloin in smoker. Smoke for 1 and 1/2 - 2 hours, until sirloin reaches 125°F for rare and 135°F for medium.
  • Remove from smoker, let rest for 10 minutes, then carve and serve with your favorite sauce.