Sirloin Tip Roast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bamasmoker77

Smoke Blower
Original poster
Oct 8, 2013
93
20
Alabama
I found some sirloin tip roast on sale for around three dollars a pound. I have been wanting to do some beef on the smoker and found a couple different recipes that seemed fairly simple. I decided to try my own mix to make a simple rub and it really paid off. 

Rub

2 table spoons each of Kosher salt, pepper,  and garlic powder. 

1 table spoon of rosemary. (I think I could have gone two and been fine. But, I love rosemary)

I put a very liberal amount on the 4 lb roast after tying it up with butcher string. I did this to give me a thicker roast since I wanted a larger rare to medium rare center. 

I put it in the MES for a little over two hours at 230. I used my cold smoker with Louisiana competition pellets to produce the smoke. This was my first time using the cold smoking attachment and I loved the smoke it produces. I have an amps and find it will go out from time to time. (Tried all the tricks I have found mentioned, nothing has given me the confidence to just leave it overnight and forget about it) But I still like the amps. The cold smoker helped to insure I got exactly what I wanted smoke wise. 

I will mention, I was finishing up a pork butt when i put the roast in. Didn't seem to cause any issues. 

I pulled it from the smoker at about 120 internal temp. I then set it aside as I warmed some garlic infused oil. Then I seared the top, bottom and sides. The internal temp got up to 133. It turned out great. May be my favorite thing I have smoke to this point. It had a taste of prime rib, but leaner. The horse radish sauce was a nice finisher. 

We took the leftovers and made them in to sliders that my wife baked with a poppy seed dressing. You can find that recipe on line pretty easy. 

Over all a good smoke, for a reasonable price. Good starter for someone wanting to test the waters in smoking beef. 

Thanks for all the post you all made. I read a bunch before I took the plunge!











 
even though we face off on sep 2cnd, good smoke .. 
Looks-Great.gif
points.gif
 
  • Like
Reactions: bamasmoker77
Took me a while to figure that comment out. Then I realized that you think it will be game. LOL jk. Roll Tide 
 
nice color of red  on that beef ,,,, same color your eyes will be after the first half of the game .... go noles ... shame this big a game first game of the year ,,, 1 vs 3 ... this will ruin your season ......
yahoo.gif
 
 
Last edited:
  • Like
Reactions: bamasmoker77
Man that looks amazing!

I've never in my life seen a sirloin tip roast for sale.  I'll keep my eye out for one though because I would love to try this!
 
 
Man that looks amazing!

I've never in my life seen a sirloin tip roast for sale.  I'll keep my eye out for one though because I would love to try this!
I have bought mine from Sam's club. usually a good price too

Happy Smoking,

phatbac (Aaron)
 
 
I have bought mine from Sam's club. usually a good price too

Happy Smoking,

phatbac (Aaron)
I'll check Costco but I don't think I've seen them there.  They do have a lot of other stuff though :)
 
Here we can usually get a three to four inch thick london broil. After tying it, you should be close to the same thickness. I adapted this recipe from one on london broil as well. Reason I mentioned it. You may not the larger center, but still can get it rare and tasty. 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky