Smoked Tip Roast
June 25, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (1) Sirloin Tip
- (2 tbsp) Olive Oil
- (2 tbsp) Freshly Ground Black Pepper
- (2 tbsp) Course Salt
- (2 tbsp) Garlic Powder
- (1 tbsp) Smoked Paprika
- (1 tbsp) Dried Thyme
- (1 tbsp) Onion Powder
- (1 tbsp) Brown Sugar
- Wood chips or chunks for smoking (hickory, oak, or cherry are good choices)
Directions
Prepare the Roast:
Rinse the sirloin tip roast under cold water and pat dry with paper towels.
Rub the roast with olive oil to help the seasoning adhere.
Seasoning:
In a small bowl, combine the coarse salt, black pepper, garlic powder, smoked paprika, onion powder, dried thyme, and brown sugar.
Rub the seasoning mixture evenly over the entire surface of the roast, covering all sides.
Add any other seasonings or rubs you desire at this point.
Prepare the Smoker:
Preheat your smoker to 225°F (110°C). Use wood chips or chunks of your choice for smoking. Soak wood chips in water for at least 30 minutes before use if using a charcoal smoker.
Smoking:
Place the seasoned sirloin tip roast directly on the smoker rack.
Insert a meat thermometer probe into the thickest part of the roast, if available.
Close the smoker and let the roast smoke until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare to medium doneness, which typically takes about 2.5 to 3.5 hours depending on the size of the roast and your smoker's temperature consistency.
Rest and Serve:
Once the roast reaches the desired temperature, remove it from the smoker and tent it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Carve the smoked sirloin tip roast against the grain into thin slices.
Serve immediately with your favorite sides, such as roasted potatoes and green beans, or use leftovers for delicious sandwiches.
Enjoy the flavorful and juicy pink center of this hickory-smoked sirloin tip roast, perfect for those who appreciate a medium-rare cook!