Ed's Smoked Whole Sirloin

Whole Sirloin is a great buy at our local grocery and this is the meat we use in Trinket's Special Chili. Start with a 9-10 lb sirloin. We rub it down and smoke/grill the meat in the Big Green Egg with a combination of pecan wood and charcoal. You don't have a Big Green Egg? I am so sorry. But you could use your grill, I suppose.

• Ready In: 3 hrs 20 mins
• Serves: 20

Ingredients

• 9 -10  lbs  whole  sirloin
• 3  tablespoons fresh rosemary
• 1⁄4 cup black pepper, coarsely ground
• 1⁄4 cup garlic, rough chopped
• 1⁄4 cup paprika
• 1⁄2 cup chili powder
• 1⁄4 cup onion powder
• 2 -3  tablespoons red pepper flakes
• 1⁄4 cup  granulated garlic
• 2  tablespoons thyme
• 4  tablespoons malt vinegar
• 1⁄4 cup olive oil
• 2  tablespoons kosher salt

Directions

1. In a large bowl, mash together the 1st 3 ingredients.
2. Add the other dry ingredients, except the salt, and mix well.
3. Then add the vinegar and slowly add the olive oil, mixing well, until mixture forms a thick paste.
4. Make slits all over the meat.
5. Salt the meat and then rub with the paste.
6. Make sure the rub gets into the crevices and slits.
7. Heat your grill to 500 degrees.
8. Place the meat on the grill, close the lid and immediately drop the temperature to 300.
9. Make sure the meat is off of the direct heat.
10. The internal temp needs to reach 140 before it's done. It normally takes around three hours.
11. Make sure you let the meat rest at least 20 minutes before slicing so all the juices don't leak out leaving a dry roast.
12. Let the meat sit out at room temperature for 30-45 minutes.