We had some "issues" with the locker we used last fall. They didn't cut everything exactly like I ordered. We bought 1/2 beef from my cousin who raises the best beef I've ever tasted. He was showing beef cattle 50 years ago when we were kids and bringing home trophies. He's gotten even better and raising essentially organic without jumping thru all the hoops to certify. He even grows his own non GMO corn to finish his grass pastured cattle.
So we had an oddball package of sirloin steak. I fought with the locker to age it the way I wanted. I fought with them to cut my filets 2" thick because my other steaks were cut 1-1/4". Somehow one of the flunkies cut one sirloin steak 2" thick and as big as a dinner plate. I thawed it out and was trying to figure out what to do with it and eventually decided to slow smoke it in the pit barrel.
A light coating of olive oil and a dry rub seasoning. 2 hours in the barrel with charcoal and one 2x2x3" block of Apple wood. 1 hour each side. Removed and foil wrapped to rest.
My wife (the Spice Queen) said she would take care of the rest while I finished mowing grass.
She did oven roasted sweet potato slices with chili powder, cinnamon, cayenne, and sea salt.
And fresh roasted asparagus from the garden. (Sea salt and pepper after coating with olive oil)
A nice French Bordeaux complimented nicely.
The smoked sirloin steak was buttery and tender and I don't think I've had a better tasting piece of beef.