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 Smoked Sirloin Tip 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.
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.
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!
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.
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
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.
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.
Propane or Electric Smoker
Propane and electric options are some of the easiest smokers for beginners to start with.
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.
Fill the water tray if there is one.
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!
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.
Gas or Charcoal Grill
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.
If you are unfamiliar with these gas grill smoking devices mentioned above, no worries, we have you covered!
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.
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.
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.
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 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.
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!
- Traeger Baby Back Ribs
- Traeger Smoked Pulled Pork
- Traeger 3-2-1 Pork Ribs
- Traeger Smoked Pork Loin
- Pit Boss Pulled Pork
- Pit Boss Smoked Baby Back Ribs
- Pit Boss Smoked Pork Loin
- Pit Boss 3-2-1 Ribs
- Camp Chef Pulled Pork
- Masterbuilt Electric Smoker Boston Butt
- Masterbuilt Baby Back Ribs
- Pellet Grill Smoked Pork Chops
- Pellet Grilled Bratwurst
- Gas Grilled Bratwurst
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Roasted Pig in Your Backyard
- Traeger Smoked Prime Rib
- Traeger Beef Tenderloin with Horseradish Cream
- Traeger Smoked Beef Brisket
- Traeger Smoked Chuck Roast
- Traeger Smoked Pot Roast
- Pit Boss Beef Brisket
- Pit Boss Smoked Beef Tenderloin
- Pit Boss Smoked Prime Rib
- Pit Boss Smoked Chuck Roast
- Pit Boss Smoked Beef Ribs
- Masterbuilt Smoked Chuck Roast
- Masterbuilt Beef Brisket
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Hot and Fast Pellet Grill Beef Brisket
- Pellet Grilled Steak
- Perfect Grilled Hamburgers
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Smoked Tomahawk Steaks
- Smoked Bottom Round Roast
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Honey Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Smoked Trout
- Pit Boss Smoked Whole Chicken
- Pit Boss Smoked Chicken Thighs
- Pit Boss Smoked Chicken Breasts
- Pit Boss Smoked Chicken Legs
- Traeger Smoked Whole Chicken
- Smoked Chicken Leg Quarters
- Beer Can Chicken on a Pellet Grill
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcock Smoked Turkey on a Pellet Grill
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
Other Odds and Ends
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Sticky Smoked Sweet Potatoes
- How to Steam Tamales
- Smoked Pineapple in a Maple Bourbon Sauce
- Smoked Carrots with a Honey Balsamic Glaze
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 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
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 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
- 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 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.
- Drizzle with the rosemary cream sauce and serve immediately while hot.