Cook time: 4 hours
- 1 whole sirloin (6.6 - 11 lbs)
- 0.7 oz maldon salt, or normal salt
- 1.4 oz coarse black pepper
- 1.7 oz brown sugar
- 250ml honey
- 100ml whole grain mustard
- 1.7 oz rosemary
- 100ml truffle oil
FOR THE SMOKE
- 5.3 oz oak chips, about 4 handfuls
- 20 bay leaves
- 0.7 oz cumin seeds
- 0.35 oz smoked paprika
- 1 oz rooibos
- 0.35 oz ground nut meg
- 20ml truffle oil
- 6.6 lbs briquettes
- Marinade the Sirloin with dry ingredients as well as the Truffle Oil. The longer, the better.
- Start up the fire in the offset smoker. Once the coals are white and glowing, add the smoke mix. Don’t use more than 66 lbs of briquettes.
- In the offset-smoker, sear the Sirloin fat-side down for approximately 3 minutes on each side at high heat.
- Once done, put the Sirloin into the main smoker and smoke for 3.5 - 4 hours, depending on how smokey you want it. (See Tip01)
- Once the wait is over, the best serve with this smokey dish is corn bread and BBQ sauce topped with some wild rocket.
Pro Chef Tip: 230°F as the perfect smoking temperature – low and slow. Check every 30 minutes, bearing in mind that every time you open the grill, you lose heat. So be quick.
Marinate your sirloin overnight for the best results.
Use oak and cherry wood for smoking.