Smoked Sirloin Tip Roast

One of the tastiest beef roasts out there, smoked sirloin tip is beautifully marbled and comes out nice and tender. Plus, the deep, smokey flavor it acquires when cooked low and slow in the smoker is out of this world!

4.64 from 11 votes

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Course: Dinner

Cuisine: American

Keyword: sirloin tip, smoked, smoked sirloin tip roast

Prep Time: 20

Cook Time: 3

Resting Time: 20

Total Time: 3 40

Servings:

Calories: 175kcal

Author: imma

Equipment

1 Smoker
Wood pellets, or charcoal (I recommend hickory or oak pellets for a strong, smoky flavor, or cherry for a sweeter, more subtle flavor)

Ingredients

1 3-4 pounds (1.3-1.8kg) sirloin tip roast
1 tablespoon (7g) smoked paprika
½ tablespoon (2g) onion powder
½ tablespoon (2g) garlic powder
1 teaspoon (2g) ground black pepper
1 teaspoon (1g) dried thyme
1 teaspoon (1g) dried rosemary
½ teaspoon (.5g) ground mustard
½ teaspoon (1g) ground cumin
Salt, to taste
2 tablespoons (30ml) Worcestershire sauce

Instructions

Prep the Roast

Unless you're using a premade spice rub that already has salt, salt your roast before adding a homemade spice rub.
In a small bowl, mix smoked paprika, onion and garlic powder, black pepper, dried thyme, dried rosemary, ground mustard, and ground cumin.
To help the spices adhere to the roast evenly, coat it with Worcestershire sauce before applying the seasonings.
Use your hands to press the rub into the meat for the best results.

Smoke It

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.
As soon as the smoker reaches the right temperature, place the roast directly on the grill grates.
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.
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.
After resting, slice the roast against the grain and serve.

Notes

Choose a sirloin tip roast that is uniform in shape and size to ensure even cooking.
Invest in a good meat thermometer, preferably a digital one with a probe, to accurately monitor the internal temperature of the roast.
Soak your wood chips before smoking to create a slow and even burn, preventing them from catching fire in the smoker.
When slicing the sirloin tip roast, cut against the grain to achieve the most tender results.
Prepare the marinade in advance and store it in an airtight container until you're ready to use it.
If desired, you can smoke the sirloin tip roast a day ahead and refrigerate it until serving. To serve, reheat it in a low oven to ensure it's warmed throughout.
Any leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days or in the freezer for up to 6 months.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

By following these tips, you'll enhance the cooking process and ensure the best results for your smoked sirloin tip roast.

Nutrition