A twist on a classic sirloin — this dish incorporates an Asian flair with a kimchi base and umami seasoning..
4-6 Chairman’s Reserve® sirloins
6 tablespoons umami seasoning
- Apply the binder and coat the beef heavily with the seasoning.
- Place it on indirect heat and smoke for about 90 minutes at 225°F.
- Remove from the smoker when the center of the cut reaches 127°F.
- Let it rest for 1 hour then slice it up thin.
Recipe courtesy of Gabe Weiss.