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How to Make a Smoked Sirloin Tip Roast

Learn step by step how to make a smoked sirloin tip roast on ANY grill or smoker! 

We season, smoke, then sear this popular beef roast to a perfect medium rare.   

Whether you’ve got a Traeger or Pit Boss pellet grill, a Weber Kettle, or a Masterbuilt electric smoker, we’ve got you covered.

a smoked sirloin tip roast on a smoker

A smoked sirloin tip roast, sometimes called a round tip roast, is cut from the hindquarters of the steer and is a more affordable beef roast than the similarly named but adjacently located sirloin roast.

And much more affordable than prime rib, beef tenderloin, and even beef brisket.

Much like a chuck roast or eye of round, this tougher cut of beef benefits from low and slow smoking like we are doing today.

Much like we dressed up our smoked bottom round beef roast, we are going to take this smoked sirloin tip roast up a notch by adding some great BBQ flavors, wood smoke, and getting the temperature to a perfect medium rare.

 

How to Prepare a Sirloin Tip Beef Roast for the Smoker

Thankfully you won’t need to do much of anything to your sirloin tip roast other than take it out of the package and season it before you smoke it.

a raw sirloin tip roast

There isn’t usually too much fat to trim off a roast from the round section of the steer such as the sirloin tip.

But if there is, you can certainly cut off the excess so that the seasoning penetrates the meat better.

Make sure to always use a good boning knife like this one from Mercer so you don’t tear up your beautiful beef roast while trying to trim the fat.

Once the excess fat is trimmed, give it a rub down with a good high smoke point oil so that if you decide to sear it later, the oil doesn’t burn.

We are big fans of flaxseed or avocado oil for searing beef roasts like smoked sirloin tip.

 

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Best Seasonings for Smoked Sirloin Tip Beef Roasts

When it comes to a smoked sirloin tip beef roast, or most beef roasts for that matter such as ribeye roast, you want to keep the seasonings simple and savory .

sprinkling seasoning on a sirloin tip roast

Save the sugary BBQ rubs for your ribs and pork butts.  Especially since we will be searing this smoked sirloin tip roast later and you’ll just end up burning all that sugar.

If you REALLY want to use a sugary BBQ rub like Blues Hog, one of our favorites for low and slow cooking, then skip the searing step at the end.

For our recipe below, we use a mixture of kosher salt, black pepper, paprika, onion powder, cayenne, and fresh minced garlic to form our exterior bark.

If you want a quick store bought rub with NO sugar, then try Bad Byron’s Butt Rub.

If you read our recipes often, you will see we recommend this one quite a bit for sugar free seasoning.

We oil up and season the sirloin tip for at least 2 hours, preferably overnight, wrapped in plastic wrap in the refrigerator, before placing it on the grill or smoker.

This gives the salt loads of time to penetrate the meat and really flavor it all the way through.

 

Best Smoking Woods for Smoked Sirloin Tip Beef Roasts

For a big piece of beef like a smoked sirloin tip beef roast, go with something like hickory, alder, or pecan that will compliment the beef well.

smoking wood on lit charcoal

If you want to keep it simple and straightforward, choose a lighter smoking wood like oak, apple, or peach.

Just know that these lighter fruitwoods may not impart as much smokey flavor into beef as they will with chicken or fish.

When in doubt, you can always mix and match your choices together.

 

Best Times and Temperatures for Smoking a Sirloin Tip Roast

You will need to watch both your cooking temperature and internal temperature carefully when smoking the sirloin tip beef roast.

a smoking sirloin tip roast on a grill

Grill or Smoker Temperature

We recommend setting up the grill or smoker to cook at 225-250°F INDIRECTLY.

The sirloin tip roast is very lean and will cook relatively quickly, compared to a big fatty brisket or boston butt for pulled pork.

So we are keeping the temperature low to not only keep the meat moist but to also impart as much smoke flavor in the brief time it takes to cook as we can.

 

Watch the Internal Temperature Closely

You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your smoked sirloin tip beef roast.

smoking a sirloin tip roast on a smoker

Ideally you want a good leave in probe thermometer like the ThermoPro as well as a second instant read to spot check different depths and areas on the roast.

While we have used and recommended ThermoPro for years, lately we have also become big fans of the MEATER leave in thermometer.

It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you don’t need to carry a separate controller around with you like many other remote thermometers require.

It’s got a great free app that is constantly being updated and even has an algorithm to predict how much longer your type of meat will take to cook based on cooking temperature, target temperature, and the current internal temperature.

It’s like a GPS for your meat!

Anyways, back to our smoked sirloin tip beef roast.

We are going to slowly bring the internal temperature up to about 120°F, then sear it as hot as we can for about 2 minutes on every side until the internal temperature hits about 125-130°F and then remove it from the grill or smoker.

While the roast rests it will rise another 5°F internally at least…putting us right near a perfect medium rare of 135°F internally.

You can’t do all this without accurate thermometers.  There is very little room for error when smoking a beef roast like a sirloin tip.

For spot checking throughout the cook, we are particular fans of this one from ThermoPro because of its durability and affordable price.

Everyone from beginner smokers to competition cooks need to use instant thermometers to consistently make great food.

So keep them handy and use them often.

 

How Long Does it Take to Smoke a Sirloin Tip Beef Roast?

A general guide is that most beef roasts take about 25-30 minutes per pound to smoke at 225°F.

So plan on a 5 lb sirloin tip beef roast to take about 2 to 2.5 hours to cook to medium rare.

Then add in your searing time and about 30 minutes to let it rest after cooking it before slicing.

Unless you want all those delicious juices running all over your cutting board instead of staying in the meat where you want them, you need to set aside time for the smoked sirloin tip roast to rest.

 

Want to see a great example in action?  Check out this great smoked sirloin tip roast done on a Kamado Smoker from Atlanta Grill Co.:

 

Setting up your Smoker for a Smoked Sirloin Tip Roast

Vertical or Offset Charcoal Smoker

Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker
The Weber Smokey Mountain is a CLASSIC Charcoal Smoker.
See the Weber Smokey Mountain on Amazon

Fill your firebox or lower charcoal basin with about 1/4 a bag of unlit charcoal and create a small hollowed out depression in the center where you can add your lit briquets.

If your smoker comes with a water pan, like the Weber Smokey Mountain, fill the water pan as well to help stabilize the temperature and add moisture to the cooking chamber.

Light a charcoal chimney about 1/3 way with charcoal and wait about 20 minutes for it to fully ignite.  You don’t want TOO many lit briquests initially or the temperature will get too high too fast and be unmanageable.

Lighting a charcoal chimney starter
A charcoal chimney is the BEST way to get your charcoal fully lit

Fill your water pan first, then add the lit briquets to the center depression you created.

Keep the dampers about 1/2 way to 3/4 open until the temperature is to about 200°F.  Then slowly close them down until you are maintaining a temperature of 225-250°F.

This will obviously take longer on a cold winter day than a hot summer one.

Add 1-2 chunks of smoking wood once the smoker is up to temperature and put your sirloin tip roast on the cooking grate to smoke.

Want to see a list of our FAVORITE Vertical Smokers for 2021?  Check it out here!

 

Propane or Electric Smoker

Masterbuilt MB20073519 Bluetooth Digital Electric Smoker with Broiler, 30 inch, Black
The Classic Masterbuilt Electric Smoker

 

See Masterbuilt Reviews on Amazon

Propane and electric options are some of the easiest smokers for beginners to start with.

Debating whether to buy a propane or electric smoker?  Check out our COMPLETE Comparison Guide HERE.

 

For Propane: Open your gas valve and light the bottom burner. Adjust it to keep the temperature constant at 225° F.

Fill the water tray if there is one.

Need a refresher? Check our our Complete Guide to How to Use a Propane Smoker HERE.

 

For Electric: Plug your electric smoker in, open the vents, and turn the temperature to 225° F.

While it comes up to temperature, add smoking wood chips, not pellets, to the smoking wood tray.

Fill the water tray if there is one.

Refilling wood chips is one of the major drawbacks, besides shelf size, of electric smokers compared to pellet grills like Traegers and Pit Bosses.

However, we recently found a great solution.

If you are tired of having to reload fresh wood chips into your electric smoker, especially on longer cooks like with a smoked sirloin tip roast, then check out this Masterbuilt Automatic Slow Smoker Attachment.

It basically burns new fresh wood chips at a constant rate, much like how a pellet grill works, freeing you up to do other things while getting your food nice and smokey!

 

Pellet Grill

Z GRILLS Wood Pellet Smoker , 700sq in 8-1 BBQ Grill,Auto Temperature Control Pellet Smoker(Cover,Oil Collector Included)-7002BPRO

Check out this Zgrills Pellet Grill on Aamazon

Fill the pellet hopper with your choice of smoking wood pellets.

Plug in the pellet grill and run it through its start up process.

Once it is creating smoke, turn the temperature to 225° F.

When the pellet grill has come up to temperature, place your sirloin tip beef roast on the grill grates.

For searing the meat later, don’t forget to also throw on your Grill Grates now, preferably on the hotter right side next to the meat to start heating up.

As we’ve said time and time again, Grill Grates are the perfect, and a necessary, accompaniment to any pellet grill for high heat searing.

Never used a pellet grill before? 

Read our Ultimate Guide to How Pellet Grills Work to learn why they are so easy and how to set one up for success every time.

Here is also a list of our Favorite Pellet Grills priced under $500

 

Gas or Charcoal Grill

Weber Spirit E-310 Liquid Propane Gas Grill, 46510001 model - Black
The always dependable Weber Spirit E-310 Propane Gas Grill.
Read Weber Spirit Reviews on Amazon

On a charcoal grill you can use wood chunks just like you would in a charcoal smoker.

On a gas grill you will likely need to use a smoker box filled with wood chips, or a pellet tube smoker filled with wood pellets.

Think you need a fancy smoker to smoke food at home?  Think again. Great smoked food can be made right on your current gas or charcoal grill.

Check out our Ultimate Guide to Smoking on a Gas Grill HERE.

If you are unfamiliar with these gas grill smoking devices mentioned above, no worries, we have you covered!

Read everything you need to know about smoker boxes here, and see a selection of our favorite pellet tube smokers here.

Can’t decide which is best?  Then check out our full comparison guide here.

In the case of a smoked sirloin tip roast, we would opt for the pellet tube smoker since it will provide you with a longer smoking time without needing to refill multiple times like a smoker box.

However either one will work just fine depending on what you have available.

Set up your gas or charcoal grill for indirect cooking with the burners or a small amount of lit briquets on one side and plan for your meat to be on the other side.

Later, when it is time to sear the meat, we will move it over to the hot side.

charcoal grill set up for indirect heat

Once the temperature of your grill is about 225-250°F, place your wood chunks, smoker box, or pellet tube smoker over the coals or lit burners and once smoke begins coming out, place your meat on the opposite side.

 

Reverse Searing the Smoked Sirloin Tip Beef Roast

“Reverse Searing” is just a fancy term for searing your meat at the very end, once it is pretty much all the way cooked through, in order to get a nice crispy exterior crust that you sometimes just can’t get from low and slow smoking alone.

Once the internal temperature of the smoked sirloin tip roast reaches about 120°F, you are going to move it with some tongs to the hot part of the grill, some Grill Grates on a pellet grill, or even just a hot cast iron skillet.

searing a smoked sirloin tip roast over hot charcoals

You will need to keep turning the smoked sirloin tip to get each side seared evenly.

Use a good pair of long handled BBQ tongs to keep the smoked sirloin tip continuously rotating and searing on every edge, about 2 minutes per side.

Now, there are several ways to do this depending on what type of grill or smoker you are using.

 

Gas or Charcoal Grills

These are the easiest grills to reverse sear the sirloin tip roast on.

When the roast is up to 120°F, simply move it over to the hot side of the grill over the charcoal or the hot burners and crank the heat.

Then rotate every two minutes on all sides, watch your temperature, and remove when the internal temperature is between 125°F and 130°F.

 

Electric and Propane Smokers

If you are stuck with a vertical electric or propane smoker that only goes up to say 325°F, you may want to heat up a gas grill burner, a cast iron skillet, or even a flat top grill.

Anything to get a nice searing hot surface to move your smoked sirloin tip roast to when it’s ready.

 

Pellet Grills

The hands down BEST way to sear meat on a pellet grill, especially an older model that may not have a built in searing feature, is to use a Grill Grate.

the grill grates getting hot on a pellet grill

These handy aftermarket pellet grill accessories use the ambient heat of a pellet grill to create a searing hot surface on which to finish your meat hot and fast.

We love them for finishing smoked pork chops, steaks, and hamburgers on a pellet grill such as a Traeger or Camp Chef.

Make sure to measure and choose the right size for your specific pellet grill.

 

How to Slice a Smoked Sirloin Tip Beef Roast

Let it Rest

You will then remove the smoked sirloin tip roast from the hot grill, Grill Grate, or skillet and let it rest on a cutting board.

a finished smoked sirloin tip roast

Do not cover, wrap, or tent with foil when you let meat rest or it will continue to steam and over cook!

Let the smoked beef roast rest for about 20-30 minutes before slicing.

 

Slicing Like a Pro

Make sure to use a good meat slicing knife if you want those ultra thin deli style slices for the best roast beef ever!

a sliced medium rare smoked sirloin tip roast

You know we particularly like this meat slicing knife from Mairico.

Want to review our 5 FAVORITE Meat Cutting knives of the past year? Check out this Complete List HERE!

The outside slices will be more done than the very center if you have guests who prefer various levels of doneness to their beef.

Or, if you are serving your smoked sirloin tip roast as a dinner, go ahead and slice thicker 1/4″ slices to serve with a jus, horseradish, or maybe a cream sauce.

Make sure to only slice what you plan to eat immediately in order to keep the beef roast as moist as possible.

 

Best Dishes to Serve Alongside a Smoked Beef Roast

You can’t go wrong with a flavorful jus to make a smoked french dip or a traditional horseradish cream to cut through the richness of the smoked sirloin tip roast beef.

For sides, we especially like asparagus, our honey balsamic smoked carrots, or sticky smoked sweet potatoes.

smoked sweet potatoes

Hope you enjoy!

 

What Other Foods Can I Smoke?

Looking for some more smoky inspiration?

So glad you asked.

Check out some of our other great recipes of smoked and grilled food to try out at your next outdoor BBQ!

Pork

 

Beef

 

Seafood

 

Poultry

 

Lamb

 

Other Odds and Ends

a sliced medium rare smoked sirloin tip roast

Smoked Sirloin Tip Roast with Rosemary Cream Sauce

Learn step by step how to make a smoked sirloin tip beef roast on ANY grill, pellet grill, or smoker!
We season, smoke, and sear this sirloin tip roast to a perfect medium rare then slice and serve with a delicious rosemary cream sauce.
Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt electric smoker, or a Weber kettle, we've got you covered.
5 from 2 votes
Prep Time 30 mins
Cook Time 2 hrs
Resting Time 30 mins
Total Time 3 hrs
Course Main Course, Sandwich
Cuisine American, Australian, barbecue, BBQ, Christmas, French, Holiday, Smoked
Servings 6 people
Calories 750 kcal

Equipment

  • Smoker, Grill or Pellet Grill
  • Cutting Board
  • Meat Slicing Knife
  • Instant Read Thermometer
  • Dual Probe Thermometer
  • Wood for smoking Chunks, chips, or pellets. Preferably Hickory or Pecan.
  • Cast Iron Skillet or Grill Grates for a Pellet grill for searing optional
  • Medium Saucepan for Rosemary Cream Sauce

Ingredients
  

  • 1 Sirloin Tip Beef Roast About 5 lbs
  • 2 Tbsp Cooking Oil High smoke point oil like avocado or grapeseed oil

Savory Beef Rub

  • ½ cup Kosher Salt
  • ½ cup Black Pepper
  • ¼ cup Fresh Minced Garlic about 10 cloves fresh
  • 1 Tbsp Paprika
  • 1 Tbsp Fresh Rosemary finely minced
  • ½ Tbsp Onion Powder
  • 1 tsp Dried Thyme or fresh, finely minced.

Rosemary Cream Sauce

  • 1 Tbsp Salted Butter
  • 1 tsp Olive Oil
  • 1 Shallot finely minced
  • ¼ cup Beef Stock or Broth can also use chicken stock or broth
  • ¼ cup Dry White Wine
  • 1 sprig Fresh Rosemary
  • ¼ cup Heavy Whipping Cream
  • Salt and pepper to taste

Instructions
 

Season the Sirloin Tip Roast

  • Take the sirloin tip roast out of the packaging and trim any excess fat present.
    1 Sirloin Tip Beef Roast
    trimming fat and silverskin from sirloin tip roast
  • Rub with a thin layer of cooking oil.
    2 Tbsp Cooking Oil
  • Mix all the Beef Rub ingredients and thoroughly coat the entire outside of the sirloin tip roast including the sides with the mixture.
    ½ cup Kosher Salt, ½ cup Black Pepper, ¼ cup Fresh Minced Garlic, 1 Tbsp Paprika, 1 Tbsp Fresh Rosemary, ½ Tbsp Onion Powder, 1 tsp Dried Thyme
    seasoning a sirloin tip roast to smoke
  • Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Setup and Start the Grill or Smoker

  • Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.
    setting the traeger pellet grill to 225 degrees F
  • If not using a pellet grill, add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the hot charcoal or burners on a gas grill.
    charcoal grill set up for indirect heat

Smoke the Sirloin Tip Beef Roast

  • Place the sirloin tip beef roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest center part of the roast.
    a smoking sirloin tip roast on a grill
  • Smoke for about 2 hours or until the internal temperature reaches about 120°F. This may take longer on cold days or larger roasts.
    a smoked sirloin tip roast on a smoker

Prepare the Rosemary Cream Sauce

  • While the sirloin tip roast is smoking, you can prepare the rosemary cream sauce.
  • Place a saucepan over medium heat and melt the butter into the olive oil.
    1 Tbsp Salted Butter, 1 tsp Olive Oil
  • Add the shallot and stir and cook for about 3-4 minutes until soft. Stir in the wine for about 1 minute and then the beef stock and the sprig of rosemary.
    1 Shallot, ¼ cup Beef Stock or Broth, ¼ cup Dry White Wine, 1 sprig Fresh Rosemary
  • Simmer for about 10 minutes until or until the liquid has reduced by a quarter to half. Remove from heat or turn to very low and set aside until serving time.

Reverse Sear the Smoked Sirloin Tip Roast

  • Prepare to move the smoked sirloin tip to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the roast when it is ready.
  • Once the internal temperature of the smoked sirloin tip reaches 120°F, move the beef roast to the selected place for reverse searing. Rotate about 2 minutes on each side until it is fully seared on all edges and the internal temperature has reached 125-130°F.

Rest the Smoked Sirloin Tip Roast and Finish Rosemary Cream Sauce

  • Let the smoked sirloin tip rest on a cutting board, uncovered, for about 20-30 minutes.
  • Place the rosemary cream sauce "broth" back on medium heat and stir in the whipping cream. Heat and stir until hot and the desired consistency. Remove the rosemary sprig before serving. Add additional salt and pepper to taste.
    ¼ cup Heavy Whipping Cream, Salt and pepper to taste
  • Using a good meat slicing knife, slice the smoked sirloin tip roast in about 1/4" thick slices. Only slice what you plan to eat so the meat does not dry out.
    a sliced medium rare smoked sirloin tip roast
  • Drizzle with the rosemary cream sauce and serve immediately while hot.

Video

Notes

Video example from Atlanta Grilling Company

Nutrition

Calories: 750kcal
Keyword barbecue, bbq, bbq beef, BBQ Rub, Beef, Beef Roast, beef round, Beef Rub, Charcoal, cream sauce, electric smoker, Grilling, pellet grill, pellet smoked, Pit Boss, propane smoker, Reverese Sear, Roast, roast beef, roast beef sandwich, rosemary, sirloin tip, sirloin tip roast, smoked beef roast, smoked roast beef, smoked round roast, smoked sirloin tip roast, traeger
Tried this recipe?Let us know how it was!

5 Comments

Leave a Reply
  1. 5 stars
    Wow, this came out really good…not usually a fan of sauces and such on my beef but I wish I had made more!!

  2. 5 stars
    Holy moly, this was amazing! We used a wagyu roast cut. The sauce with it is amazing!!! I added horseradish to the sauce as well and OMG so delish!

  3. Yes, you can absolutely inject if you want to! Pick something savory and beefy obviously like a beef stock or beef marinade, and be careful not to overdo it with anything overly salty or you may end up with an overly salty roast. I like to use a low sodium beef stock with my brisket. Keep in mind too it will add to the cook time since you’re adding more water weight to the roast. Let us know how it turns out!

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