Smoked Sirloin Tip Roast
The smoked sirloin tip roast is a great way to enjoy a deliciously tender medium rare steak with lots of flavors. This recipe uses a simple rub of pantry spices to give the beef a nice flavor and is smoked using hickory wood chips for a classic barbecue flavor. It only takes a few hours to smoke this roast, so it's perfect for a BBQ dinner party or weekend cookout.
Servings: 6 servings
Calories: 285kcal
Ingredients
- 1 Sirloin Tip Beef Roast About 3 pounds
- 2 tablespoons Mustard
- 5 cloves Garlic
- 1 tablespoon Fresh Rosemary finely minced
- 1 tablespoon Fresh Thyme finely minced
Instructions
Preparations
- Remove the Sirloin Tip Roast from the fridge and let it come to room temperature for at least 20 minutes.
- Pat the meat dry with paper towel and liberally rub the mustard all over the sirloin tip roast. This will help the garlic and herbs stick better.
- Coat the entire meat with chopped garlic, herbs, and season with coarse salt and cracked black pepper.
Cooking instructions
- Start your smoker with hickory wood chips or another type of wood, like cherry, maple, or pecan.
- Insert the meat thermometer into the thickest part of the sirloin tip roast as close to the center as possible.
- Place the roast as close to the smoke stack as possible, with the fattest portion facing towards the center of the smoker.
- Smoke the sirloin tip until the internal temperature of the roast reaches 130 degrees Fahrenheit. It usually takes 3-4 hours for the meat temperature to reach 130.
- Remove the roast from the smoker, wrap it in foil, and let the meat rest for 20-30 minutes before reverse searing.
- Preheat a cast-iron pan on medium-high heat with grape seed oil.
- Once hot, sear meat for 30 seconds on each side to give it a nice golden crust.
- Remove and carve your perfectly smoked sirloin tip roast in thin slices, and serve!
Recipe Notes
Using a different smoker
A charcoal grill/charcoal smoker will work just as well for this recipe. However, the meat won't impart as much smoke flavor from using charcoal as the wood chips.
Allow the meat to rest
After cooking the meat, it's important to let it rest for a minimum of 15 minutes and maximum of 2 hours before slicing it. This allows the juices to redistribute throughout the roast, making it juicier and more flavorful.
Slicing the meat
When slicing the meat, be sure to slice it against the grain. This means that you should cut the roast into long, thin strips perpendicular to the lines of muscle fibers. This will result in more tender slices of meat.