whole like a brisket. After looking at it for a while, I decided it was probably too thick to cook whole unless I kept the temps below 200 degrees and went for 20-24 hours. I decided I wasn't ambitious enough to tend the smoker for that long hoping to get enough heat deep into the meat, so I hand cut it into steaks. I ended up with 12 prime steaks that are each 1 1/2" thick and weigh about 20-24 ounces each. I grilled 3 on Sunday and froze the rest. They were some of the best steaks I've ever had. I voted sirloin as well.