This smoked sirloin tip roast is seasoned and smoked slow and low for a tender roast loaded with flavor! Make a juicy smoked sirloin tip roast with this recipe is easy... It takes very little hands on time, just a few simple ingredients, and a couple tools.
This smokey sirloin tip roast is perfect for hot summer dinners when you don't want to heat up your kitchen. It's the perfect recipe for the 4th of July, Memorial Day and Labor day cook outs!
Smoked Sirloin Tip Roast Ingredients
You only need a few simple ingredients for this recipe. You will need a 3 to 4 pound sirloin tip roast, that is defrosted.
You'll also need 1.5 teaspoons of the following seasonings: smoked paprika, salt, pepper, onion powder, thyme leaves and sage... That's it, super simple!
Tools You'll Need
Temperature Controlled Smoker: You will need to keep your smoker at about 225 degrees F for about 5 and a half hours, so a smoker with temperature control works best!
Instant Read Meat Thermometer: You will cook this sirloin tip roast on the smoker for about 5 and a half hours... BUT you don't actually cook it by time. Cook it by temperature to ensure you get a rare, medium or well done smoked roast just the way you like it!
How to make smoked sirloin tip roast
This is such an easy recipe... You'll be surprised how little time and effort it takes you to make a savory smoked roast that everyone LOVES!
First prep your 3-4 pound sirloin tip roast: If your roast is frozen, take it out of the freezer and let it thaw in the fridge for a couple days. Roasts that thawed all the way through cook much more evenly than roasts that are partially frozen!
Clean your smoker grills, move a rack to the top position where it will get the most smoke. Then preheat your smoker to 225 degrees F.
Use paper towels or a clean kitchen towel to pat the sirloin tip roast dry. This helps the seasonings stick better.
In a small mixing bowl combine the seasonings and mix till well combined.
Drizzle olive oil (avocado oil or vegetable oil work too) over your roast and rub it evenly on all sides. This helps the roast stay moist while smoking, and it helps the seasonings to stick;)
Generously rub the seasonings all over the entire roast. Make sure to cover all sides... You will use all the seasoning you mixed up!
Place your seasoned sirloin tip roast on the top smoker grill, shut the lid, and continue to smoke UNCOVERED.
Use an instant read thermometer in the thickest part of your roast to check the internal temperature after 3-4 hours. Then every 30 - 60 minutes to make sure you cook it to your desired doneness. The roast in this recipe was about 3.5 pounds and cooked for 5 hours and 20 minutes, to 145 degrees F.
Internal Temperature Doneness: Rare: 130°F (54°C)Medium Rare: 135°F (57°C)Medium: 145°F (63°C)Well Done: 155°F (71°C)
When your roast reaches your desired doneness. Remove it from the smoker... Cover it with aluminum foil or pink butchers paper, and let it REST on a cutting board for about 30 minutes before slicing.
This resting period is crucial to let the juices redistribute so that you get JUICY slices! (Cutting before resting allows juices to run out and leaves your smoked roast dry,)
Important - Cooking Time
No smoker keeps the temperature exactly at 225 degrees F... And all roast shapes are a bit different. So make sure you SMOKE this sirloin tip roast BY TEMPERTURE.... NOT by time;)
How To Serve
Slice sirloin tip roast thin (about ¼ inch thick) and against the grain.
Serve this delicious smoked beef with sourdough dinner rolls, or a fresh sourdough loaf, and your favorite salad!
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Smoked Sirloin Tip Roast
This easy recipe makes the most juicy smoked sirloin tip roast beef... It's loaded with savory smokey flavor and slow cooked to tender perfection. It's simple to make, with just a few ingredients... Perfect for your next cook out!
Ingredients
- 3.5 pound Sirloin Tip Roast, Thawed
- 2 tablespoons olive oil
- 1.5 teaspoons of salt
- 1.5 teaspoons ground black pepper
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons onion powder
- 1.5 teaspoon thyme leaves
- 1.5 teaspoon rubbed sage leaves
- 2 large fresh garlic cloves, minced (or 4 small cloves)
Instructions
- Clean your smoker grills, and move a rack to the top position.
- Preheat smoker to 225 degrees F.
- Use paper towels, or a clean kitchen towel, to pat the sirloin tip roast dry.
- In a small mixing bowl combine the seasonings, and mix till well combined.
- Drizzle olive oil over your roast and rub it evenly on all sides.
- Generously rub the seasonings all over the entire roast. Make sure to cover all sides... You will use all the seasoning you mixed up!
- Place seasoned sirloin tip roast on the top smoker grill, shut the lid, and smoke UNCOVERED at 225 degrees F.
- Use an instant read thermometer in the thickest part of your roast to check the internal temperature after 3-4 hours. Then every 30 - 60 minutes to make sure you cook it to your desired doneness. The roast in this recipe was about 3.5 pounds and cooked for 5 hours and 20 minutes, to 145 degrees F.
- When your roast reaches your desired doneness. Cover it with aluminum foil or pink butchers paper, and let it rest on a cutting board for about 30 minutes before slicing.
- Slice thin, about ¼ inch thick, against the grain... And Enjoy!
Notes
Thaw Completely: Make sure your roast is completely thawed before smoking. This ensures even cooking throughout the meat.
Seasoning Variations: This recipe uses a basic but tasty blend of seasonings. Feel free to experiment with different rubs or create your own using your favorite spices. Think about adding a little cayenne pepper for a kick, or try a coffee rub for a unique flavor profile.
Maintain Smoker Temp: Try your best to maintain a consistent smoker temperature of 225°F throughout the cook. This will help ensure even smoking and prevent the roast from drying out.
Internal Temperature: Remember, the cook time is an estimate. Use the internal temperature of the meat to determine doneness. Here's a guide:
- Rare: 130°F (54°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Well Done: 155°F (71°C)
Resting is Key: Don't skip the resting period! Letting the roast rest allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful end product.
Slicing Against the Grain: Always slice your smoked sirloin tip roast against the grain. This means slicing perpendicular to the muscle fibers, making the meat more tender and easier to chew.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 689Total Fat 42gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 21gCholesterol 243mgSodium 678mgCarbohydrates 1gFiber 0gSugar 0gProtein 72g
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