Smoked Sirloin Tip Roast
Lean, flavorful, and economical, smoking a sirloin tip roast delivers a tender, juicy main attraction. Pair it with the classic potatoes and a salad or create easy meal prep for a stress-free weeknight dinner.
Sirloin can be a little tricky because of its low fat content. That means slow oven roasting, braising, and a Crock-Pot are foolproof ways to keep it juicy. But don’t forget how useful a smoker can be for cooking low and slow.
The last time I smoked a sirloin tip roast, it weighed in at 4 pounds for 8 generous servings. We didn’t have any leftovers because we enjoyed the company of very happy guests. I’ve decided to smoke two the next time to have it on hand for easy roast beef sandwiches the rest of the week.
Wood Flavors That Pair Well With Sirloin
Most agree that oak is the go-to wood for beef. It balances the beefiness without becoming bitter. Pecan is a popular second choice because of its sweet nuttiness. Cherry wood is another common choice because it creates a mahogany-like crust and offers a fruity finish.
If you love hickory and mesquite, here’s your opportunity to add a little to the mix for the classic BBQ vibes. You’ll want to use it sparingly, though, because it can become pretty overpowering.
How to Smoke a Sirloin Tip Roast
Prep the roast, let it rest, smoke it, and then let it rest again.
Recipe Notes
- Feel free to replace my rub recipe with your favorite blend. I prefer salt-free so I can add the salt directly to the roast. However, if your rub has salt, simply reduce the amount you use to season the roast.
- Optionally, wrap the roast with twine so it holds its shape and cooks evenly.
- Slice the sirloin roast against the grain for a more pleasant chew.
Make-Ahead and Leftover Makeovers
Make the rub ahead and store it in a glass jar until ready to smoke. It should last a good 6 months if stored away from heat and light.
Smoke the roast ahead and keep it in the refrigerator for a day or two until serving. Then reheat it on low in the oven, basting it with broth if needed to keep it from drying out.
Leftover sirloin makes great sandwiches, sliders (replace the ham with smoked beef), a tasty addition to hearty stews, beef stroganoff, and a beef broccoli stir fry.
What Pairs With Smoked Sirloin Tip Roast
Whatever carb camp you’re in, roasted potatoes, rice, and noodles deliver comfort food on steroids. Add a refreshing Greek salad or roasted vegetables for a complete meal. Smoked pineapple makes good use of your wood pellets, and it goes deliciously with a scoop of homemade rum raisin pineapple ice cream for the perfect finish.
More Incredible Beefy Recipes to Try
By Imma
Smoked Sirloin Tip Roast
Ingredients
- 3-4 pounds (1.5-2kg) sirloin tip roast
- salt to taste (¾-1 teaspoon per pound is average)
- 2 tablespoons (30ml) Worcestershire sauce
- 1 tablespoon (7g) smoked paprika
- ½ tablespoon (2g) garlic powder
- ½ tablespoon (2g) onion powder
- 1 teaspoon (2g) ground black pepper
- 1 teaspoon (1g) dried thyme
- 1 teaspoon (1g) dried rosemary
- ½ teaspoon (.5g) mustard powder
- ½ teaspoon (1g) ground cumin
Instructions
- Trim silver skin or hard fat from the roast if necessary, pat it dry, and season it with salt. Rub it with Worcestershire sauce (or Dijon mustard) so the rub sticks.
- Mix smoked paprika, garlic and onion powder, black pepper, thyme, rosemary, mustard powder, and ground cumin in a small bowl. Use your hands to press the rub evenly onto the roast, then let it rest at room temperature for about 30 minutes (or let it marinate in the fridge for 2-12 hours).
- Preheat the smoker or pellet grill to 225°F (107°C). If using a charcoal grill for smoking, position the charcoal on one side to create a hot side, leaving the other side with indirect heat. If using a pellet grill, check the hopper to make sure it has enough pellets.
- Place the roast directly on the grates. Close the lid and smoke it until the internal temperature reaches the desired temperature (2-3 hours).
- Medium-rare: 125-130°F (50-55°C), medium: 135-140°F (57-60°C). Since it's a lean cut, you won't want to dry it out by going much higher.
- Once the roast has reached the correct internal temperature, remove it from the smoker. Let it rest for 15-20 minutes so the juice can reabsorb into the roast.
- Slice the roast against the grain, and enjoy.
Tips & Notes:
- If your rub includes salt, reduce the amount of salt before adding it to prevent the roast from being overly salty.
- Pull the roast from the smoker 5°F (3°C) before reaching the desired target, as it will continue cooking while resting.
- How long it takes to smoke the roast will depend on the size and temperature. An instant-read thermometer is your friend in this case.
- Please remember that the nutritional data is computer-generated and can vary widely depending on the ingredients used in the recipe.
I love the weekly meal prep and leftover makeover ideas. Thank you 🙂