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, 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.
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.
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.
Best Seasonings for Beef Roasts
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.
Meat Church's Holy Cow is another no sugar BBQ rub that is great on beef.
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 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.
If you want to keep it simple and straightforward, choose a lighter smoking wood like oak, apple, or peach.
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.
Grill or Smoker Temperature
We recommend setting up the grill or smoker to cook at 225-250°F INDIRECTLY.
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.
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!
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.
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.
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.
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
Anything to get a nice searing hot surface to move your smoked sirloin tip roast to when it's ready.
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 used an infrared thermometer to demonstrate just how hot they get.
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.
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!
You know we particularly like this meat slicing knife from Mairico.
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 ¼" 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.
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.
Hope you enjoy!
Smoked Sirloin Tip Roast with Rosemary Cream Sauce
- 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
- 1 Sirloin Tip Beef Roast About 5 lbs
- 2 tablespoon 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 tablespoon Paprika
- 1 tablespoon Fresh Rosemary finely minced
- ½ tablespoon Onion Powder
- 1 teaspoon Dried Thyme or fresh, finely minced.
Rosemary Cream Sauce
- 1 tablespoon Salted Butter
- 1 teaspoon 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
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
- Rub with a thin layer of cooking oil.2 tablespoon 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 tablespoon Paprika, 1 tablespoon Fresh Rosemary, ½ tablespoon Onion Powder, 1 teaspoon Dried Thyme
- 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.
- 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.
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.
- Smoke for about 2 hours or until the internal temperature reaches about 120°F. This may take longer on cold days or larger roasts.
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 tablespoon Salted Butter, 1 teaspoon 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 ¼" thick slices. Only slice what you plan to eat so the meat does not dry out.
- Drizzle with the rosemary cream sauce and serve immediately while hot.