Smoked Sirloin Tip Roast

Taking the Guesswork out of Smoked Sirloin Tip Roast

If there’s one thing you can do to make sure you get a perfectly smoked roast every time, it’s this: invest in a meat thermometer. A digital thermometer with a probe that can be inserted into the meat will give you the most accurate temperature readings

If you can rig a probe thermometer to read the meat temperature without opening the smoker, even better. This will allow you to check on the roast’s progress without opening the door and letting the heat and smoke out. It’s relatively difficult to “eye” a roast and know if it’s done, especially since cooking a sirloin tip roast to perfection is all about the temperature, not the time.

Recipe Ingredients

• Sirloin Tip Roast – A 3-4 pound roast is ideal for this recipe. For uniform cooking, look for a roast that is as uniformly shaped as possible. 
• Wood Chips or Charcoal – If you are using wood chips, I recommend hickory or oak pellets for a strong, smoky flavor or cherry for a sweeter, more subtle taste.
• Spice Rub – This smoke-alicious dry rub is my little secret for an amazing smoked roast (yes, I am biased😉). All you need is smoked paprika, garlic, onion powder, ground black pepper, dried thyme and rosemary, ground mustard, cumin, salt, and a dash of Worcestershire sauce to make it all stick. 😋

How to Smoke Sirloin Tip Roast

Marinade the Sirloin Tip Roast

1. Prep the Roast – Unless you’re using a premade spice rub that already has salt, salt your roast before adding a homemade spice rub. 
2. Mix the Rub – In a small bowl, mix smoked paprika, onion and garlic powder, black pepper, dried thyme, dried rosemary, ground mustard, and ground cumin. (Photo 1)
3. Coat – To help the spices adhere to the roast evenly, coat it with Worcestershire sauce before applying the seasonings. (Photo 2)
4. Apply the Rub – Use your hands to press the rub into the meat for the best results. 

Smoke the Sirloin Tip Roast

5. Preheat – When ready to smoke, preheat your smoker to 225°F (107°C) according to your manufacturer’s instructions. If you’re using a charcoal grill, arrange the charcoal to one side to create a hot side and a cooler side. If using a pellet grill, double-check the hopper and make sure it has enough pellets. (Photo 3)
6. Smoke – When the smoker reaches the right temperature, place the roast directly on the grates. Close your smoker and smoke the roast until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. This should take 2-3 hours but varies depending on the exact size of your roast. To eliminate the guesswork, use a meat thermometer to check. (Photo 4)
7. Remove – Once the roast has reached your desired temperature, take it out of the smoker and let it rest for 15-20 minutes so the juice can redistribute throughout, resulting in more moist and flavorful meat. (Photo 5)
8. Serve – After resting, slice the roast against the grain and serve. (Photo 6)

Recipe Variations

• Coffee Rub – Try a coffee-rubbed smoked sirloin tip roast by combining 2 tablespoons of ground coffee, a tablespoon of sugar, and a teaspoon each of salt, black pepper, paprika, and garlic powder. Rub the mixture all over the sirloin tip roast, ensuring it’s evenly coated. Then smoke as directed. It’s a fascinating flavor combination that pairs with smoked flavors insanely well. 
• Smoke your roast with an Asian rub. In a bowl, mix together ¼ cup of soy sauce, 2 tablespoons of hoisin sauce, a tablespoon of green tea, a tablespoon of honey, 2 cloves of minced garlic, a teaspoon of ground ginger, and how much red pepper flakes you want for the marinade, smoke as directed and serve with some grilled bok choy. 🤩
• Roast it in the oven if you don’t have a smoker. Marinate the roast as directed, then preheat your oven to 450℉/205℃. Cook the roast for 15 minutes, then lower the oven temperature to 325℉/163℃. Cook the roast for about 3 hours or until it reaches your desired doneness.

Tips and Tricks

• Don’t forget to soak your wood chips before smoking. This will help create a slower, more even burn and prevent them from catching fire in the smoker.
• Always cut against the grain when slicing the sirloin tip roast for the most tender results.
• If needed, tie your roast with twine to help it hold its shape as it cooks. This will help it cook evenly and make for a more finished-looking roast.
• Remember to keep the grill lid closed as much as possible to maintain a steady temperature if using one. 
• If you’re using a charcoal grill, you might need to add more charcoal halfway through the cooking process to maintain the temperature. Use a charcoal chimney to pre-light it so it’s ready to go when needed.

Make-Ahead Instructions

You can prepare the spice rub way ahead and store it in a glass jar until you’re ready to use it. You can also smoke the sirloin tip roast a day early and store it in the refrigerator until serving. Simply reheat it on low in your oven before serving.

Serving and Storage Instructions 

Serve sliced smoked sirloin tip roast while it’s still hot but after it has rested. Serve it with your favorite sides and perhaps a sauce to drizzle over it or for dipping.

Store leftover sirloin tip roast in an airtight container in the fridge for 3-4 days. Or you can freeze leftovers for up to six months. Thaw leftovers in the refrigerator overnight before reheating them in the oven on low.

FAQs

What Goes With Smoked Sirloin Tip Roast

I absolutely love to serve this roast with smoked baked potatoes and some perfectly smoked asparagus. Classic sides for a nice hunk of meat IMO. 

And sometimes, I like to include a side of grilled bread. And if the grill is already hot, then some grilled pineapple and a scoop of homemade rum raisin pineapple ice cream is a perfect finish. 🤤

More Bodacious Beef Recipes to Try

1. Smoked Flank Steak
2. Tri-Tip Sandwich
3. Pellet Grill Tri-Tip
4. Grilled Ribeye

Conclusion

I hope you love this juicy, flavorful, smoked sirloin tip as much as I do. Go ahead and break out your smoker, and test out this recipe! And after you do, let me know your thoughts in the comment section below. 😉