Get Smokin'

Get Smokin'
M6ugg-HAQfEC
192
By:"Cookshack"
"Cooking"
Published on 2001-03 by Running Press

This cut is the \u003cb\u003esirloin\u003c/b\u003e muscle off the top butt. It's a very tender cut, even with the \u003cbr\u003e\nminimal cook time described in this preparation. 3 to 5 lb. \u003cb\u003esirloin\u003c/b\u003e tips * Set \u003cbr\u003e\ntriangles on smoker grills. Smoke-cook to 1 10° F internally for about 1 hour and \u003cbr\u003e\n20 ...

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From the leader in smoker oven production for more than 40 years -- Cookshack -- comes an unbeatable smoked foods cookbook, which includes nearly 200 of the best recipes collected from creative cooks who have used these smokers for years. With recipes for jerk chicken wings, smoked leg of lamb, whiskey onion marmalade, Florida smokehouse prawns, and much, much more, this cookbook is perfect for novice smokers and experienced barbecuers alike!

This Book was ranked 35 by Google Books for keyword sirloin.

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