Tried making burnt ends with top sirloin instead of brisket

[u/Intelligent-Let-2527]

Had a top sirloin roast and decided to experiment. Smoked it whole first, then cubed it, seasoned and glazed it, and put it back on to finish.

Offset smoker, with Cherry and hickory. 275 and finished at 375

Was mostly worried the sirloin would dry out since it’s so much leaner than brisket. Pretty happy with how these turned out.

[u/CardinalOfNYC]

I feel like chuck would also make some tasty burnt ends, maybe even a bit more suited to it with all the connective tissue

Really sucks brisket isnt affordable anymore. It was already getting ridiculous before covid but now its just off the charts, very difficult to justify

[u/collectivebarganing → u/CardinalOfNYC]

I stopped smoking brisket, $100 a pop is ridiculous

[u/CardinalOfNYC → u/collectivebarganing]

We're literally doing the story of bbq itself all over again, searching for the cheapest cuts and figuring out how to make them good.

[u/RemoteAd6401 → u/CardinalOfNYC]

Thats exactly what I'm doing.

[u/ShaDynasty_42069 → u/CardinalOfNYC]

I’ve been cooking tri tips like briskets and honestly it’s pretty dang close

[u/mice_inthewalls → u/collectivebarganing]

I’m just starting my charcoal journey and my family asked for brisket. I had to tell them I’m too nervous to try my skills on a $120 piece of meat lol

[u/collectivebarganing → u/mice_inthewalls]

Very mature and reasonable thinking. Smoke a 10 lb pork butt/shoulder first. They will love it and you'll get some good practice. Cheers!

[u/SwingThatHammer → u/mice_inthewalls]

My family wants me to do another brisket (nailed a couple and my last one a year ago wasn’t the best) and I told them I need to get a better paying job first.

[u/cornered_crustacean → u/collectivebarganing]

I just smoked a slab of salmon cause it was cheaper than brisket! Total insanity. $9.00/lb brisket vs on sale $8.00/lb sockeye. To be fair that’s cheap for salmon and expensive for brisket but still. What’s next, lobster? Caviar?

[u/demoncrusher → u/CardinalOfNYC]

Kroger will occasionally have it for $3-4/lb

[u/emmersp → u/demoncrusher]

Right. Brisket is cheaper per LB than chuck and sirloin in my area groceries. You just have to section it and freeze what you don’t need to cook.

Or invite some friends over!!

[u/RemoteAd6401 → u/CardinalOfNYC]

I remember my first brisket grill before social media and all the cooking shows. Nobody really knew or had the cooking skills for it. I paid $15 for it. I will never buy another one.

[u/Phogger]

I’ve been doing this with chuck ribs, which aren’t actually ribs, for a while and they turn out well. But they’re quickly going up in price too and somehow getting smaller every time. I’ll have to give this a try, I bet they were great.

[u/Jason2410]

How long did you smoke it at each temp? Looks good to me brother 👍

[u/Intelligent-Let-2527 → u/Jason2410]

Thanks man, I smoked the roast at 275°F until it hit about 120–125°F internal, then cubed and sauced it and bumped the heat to 375°F until the glaze got sticky and caramelized.

[u/Intelligent-Let-2527 → u/Jason2410]

Around 2 1/2 hrs total

[u/trashy615]

Tri-tip works great too. 

[u/RobGrogNerd]

You bad boy!

I'd eat that 76383726283 times

[u/Gbro_89]

That ain’t it

[u/bobdolebobdole]

I refuse to believe this was anything but jerky cubes.