A wonderful beef roast that’s juicy, smokey, and tender

Juicy Smoked Beef Roast Served at Home

I love smoking beef sirloin tip roasts on my pellet grill, here’s why:

The roast comes out with a subtle but present smokey flavor, and you can get a great smoke ring around it.
At a relatively low cost, (I got mine for $4/lb) you use this roast to fuel all sorts of meals. I will discuss some meal options below.
Sirloin Tip Roast is a relatively short, easy smoke with minimal maintenance.

The core method for this smoke is used for a lot of roasts. I drew some inspiration for this smoke by browsing the meat tables in “Smoking Meat Made Easy” by Amanda Mason. I use her book as a reference guide from time to time and am happy to keep it on my shelf.

The ten second version of this recipe is: smoke at 250F until the roast reaches 130F.

Tips for Smoking Sirloin Tip Roast on the Pellet Grill

Pellet Grills are an excellent tool for smoking. There are many types of smokers out there, like offset smokers or kettle grills, and they all have their strengths and weaknesses. For me though, you can’t beat the ease of setting a temperature on the pellet grill and trusting that it will maintain its temperature over the whole day. Here are some tips for pellet grilling this meal:

Use a smoke tube. One of the weaknesses for many pellet grills is that they don’t produce a lot of smoke. This isn’t a problem for some meals, but for a big thick roast, I like to increase the smoke.
To use the smoke tube, fill it with pellets and set the open end on fire. Let it burn for 10-15 minutes, then blow it out. Stick the tube into the pellet grill beneath your meat or in a corner. It will create smoke for 4-5 hours.

Keep your water tray full. Stick a tray of water into your grill near the heat source. For me this is a built-in tray at the bottom of the grill. The water will evaporate during the smoke and keep the roast from drying out too fast. You may need to refill the tray after a few hours.
Let the roast rest after smoking. The roast will continue to cook internally for a while after coming out of the smoker. During this time the internal liquids redistribute toward the outside of the meat and the fibers of the meat will relax and become more tender.
Target the meat temperature rather than time. The specific shape of your meat, as well as the consistency and shape of your smoker will impact the length of time your meat cooks for. I target an internal temperature of 130F for the low side of medium rare. Here’s a quick table:
Doneness
Internal meat temp
Extra Rare
100-120F
Rare
120-130F
Medium Rare
130-140F
Medium
140-150F
Medium well
150-160F
Well Done
160+F

Excellent BBQ sides

Barbeque night is always a big deal for my family. I love to serve a wide array of classic barbeque sides, and usually end up with way too much food. It can’t be helped though! BBQ meat tastes even more savory when paired alongside sweet food. The sides don’t need to be deserts, but you’ll notice that cornbread, baked beans, hawaiian rolls are all a bit sweet.

Some of my favorite BBQ sides include:

Cornbread. This can be made as a tray or as muffins.
Potato salad. This is a fresh creamy side, great for summer.
Smoked Pineapple. Fruit is really fun to throw on the smoker while cooking other things

What if I don’t have a smoker?

If you don’t have access to a smoker, or simply don’t have the time, you’re still in luck. While you won’t get the rich smoky flavor from this recipe, you can use the stove to roast it. Follow the recipe below for the spice rub. Then, on high heat, sear each side of the roast in a pan. Sear each side just long enough to brown the meat. Then, bake in a roasting pan at 325 for around 20 minutes per lb. Use an instant thermometer to check for the roast to reach 130F. Just like with smoking, let the meat rest before serving.

What is a sirloin tip roast anyway?

The Sirloin Tip Roast, aka round tip roast, is a lean cut of meat, taken from the rear of the cow. It isn’t actually where sirloin steaks are taken from, it’s next to the sirloin.

They’re fairly economical at $4-5 per lb, and are sold in anywhere from 4-10lb cuts. Given that it’s a lean cut, sirloin tip roast is often stewed or slow roasted.

What to do with leftover Smoked Sirloin Tip Roast

I mentioned how easily this roast can be sliced. My favorite use for this roast is to make roast beef sandwiches. The meat can be sliced pretty thinly, and is easy to eat like lunch meat. In fact, if you have a meat slicer you can make some of the best lunch meat ever.

The day after this smoke, I made the most delicious horseradish beef sandwich. Thick sliced beef with some sliced tomato and lettuce from the garden, all stacked tall on some toasted bread.

Let’s make Smoked Sirloin Tip Roast on the Pellet Grill

First let’s prepare the meat. If there is a lot of fat on the outside, you can optionally remove some. The one I bought didn’t have a ton of fat, so I left it on.
Prepare the spice rub by mixing all the dry spices together in a bowl. You can scale the spices if using a significantly different sized roast.
Rinse and finely dice your fresh oregano.

Rub the outside of the roast with olive oil, I used about 2 Tbsp for a 10lb roast.

Coat the outside of the oiled roast with spices, patting the rub in evenly around the outside.

Lastly, rub the outside of the roast with the finely diced oregano. Try to get an even coating and be sure to pat the oregano in so that it stays attached. Let the roast refrigerate with the rub for at least a few hours, up to overnight.

When ready to smoke, preheat your smoker to 250F. If using a smoke tube, set it up now. When the smoker is ready, place the meat into the smoker. If you have an internal thermometer, set it up now.

Let the roast smoke until its internal temp reaches 130F or your desired temperature from the table above.

After reaching temperature, pull the roast out and let it rest for 10-20 minutes. Then slice to your desired thickness, serve, and enjoy 🙂

Recipe for Smoked Sirloin Tip Roast on the Pellet Grill