Smoked Sirloin Tip Roast


Smoked Sirloin Tip Roast
  • 1 buffalo sirloin tip roast
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons Kosher salt
  • 2 teaspoons Paprika
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  1. Mix all the ingredients well and rub onto the roast. Place the roast on a platter, wrap with plastic wrap and refrigerate until you are ready to cook.
  2. Remove the roast from the refrigerator an hour before cooking and allow it to come to room temperature on the kitchen counter. In order to cook this sirloin tip roast evenly, we want the inside to warm, so resting the meat on the counter before cooking is essential.
  3. While the roast is resting, fill your chimney with charcoal and light. Let it burn until the top coals start to show white ash.
  4. While the chimney coals are burning , form a “bowl” or a ring of unlit charcoal around the edges of your fire box. This will allow the coals to burn slowly from the inside to the outside of the fire basket.
  5. Once the coals in the chimney are ready, carefully pour the coals into the middle of your “bowl”.
  6. With the fire burning, set your smoker up for about 250 degrees. While the smoker is heating up, sear the sirloin tip on a grill or on the stove using a skillet and some oil.
  7. With all of the sides seared, place the roast on the smoker over a pan of broth or water for catching meat drippings and to add moisture to our cooker. Add water as necessary throughout the cooking time.
  8. Continue to cook the sirloin roast until a meat thermometer registers 120 degrees at the center of the roast for medium-rare at the center, medium on the ends. This should take around 20 minutes per pound, but never rely on exact times. Use a meat thermometer instead.
  9. Once the roast has reached an internal temperature of 120 degrees, remove from the smoker and place on a platter.
  10. Loosely cover the sirloin tip roast with aluminum foil and allow the meat to rest for 30 minutes. This allows the juices to redistribute in the meat, so that they don’t all run out when you slice the roast.
  11. While your roast is resting, go make some gravy with the drippings!
  12. After a proper resting, slice the roast beef thinly against the grain and serve.