Smoked Sirloin Tip Roast
Also known as a round sirloin roast or a round tip roast, this cut is not to be confused with the top sirloin roast. The sirloin tip roast actually isn't from the sirloin at all, but from the cow's hindquarters or round (I was describing this to Bailey and he said "Ok, so it's basically the cow's ham?" and he was exactly right.)
Round sirloin tip roast is the quintessential "Sunday Dinner" beef roast. This is a muscle that gets used quite a bit, so it's pretty lean, but full of incredible flavor. And when cooked properly, you will find yourself with a tender, succulent roast that's sure to impress the most discerning dinner guests.
Some recipes will call for searing the roast before cooking it low and slow (usually at around 325º or lower). Others will suggest that you start it in a very hot oven for a short period of time, then reduce the temperature for a long slow roast (as you would a prime rib). But I decided to fire up my smoker and cook it in there! I wasn't disappointed.
- Whenever I smoke a pork roast, I coat the whole thing with yellow mustard before applying my rub. So I did it here as well.
- Apply your rub of choice. I combined 2 parts salt with 1 part each of smoked paprika, mustard powder, cumin, black pepper, white pepper, & dried herbs, then rubbed it all over the roast on all sides.
- Wrap it and refrigerate it for at least three hours (or up to overnight), then take it out of the fridge 1-2 hours before you plan to start smoking.
- Preheat smoker to 220º. Oak and hickory are popular woods for smoking beef, but all I had on hand were applewood chips, and that was just fine.
- Smoke the roast for two hours, then check the temperature of the thickest part. Depending on your smoker, the thickness of your roast, and how cold it was when you started smoking, it may need up to 1-2 hours more. After the first two hours, wrap it in foil and continue to smoke until the internal temperature is between 125-130º. Mine was right at 130º after the first two hours.
- Let the roast rest for at least 15 minutes before thinly slicing against the grain.