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Help 1st time Smoking a Beef Sirloin Roast

post #1 of 4
Thread Starter 

The hubby bought a full sirloin butt roast - 18 lbs.  We are cutting it into appox 3 - 6 lb roast.  We each are going to smoke a roast our own way and see who's is the best.  I need some help here. What are your favorite and best ideas for a tender juice flavorful roast? I'm new at smoking so... should I marinate overnight?  If so what do you suggest?  Should I put smoke to it for a few hours then wrap and cook?  Any and all ideas are appreciated.



post #2 of 4

When it comes to beef personally I'm a big fan of SPOG (Salt, Pepper, Onion, Garlic).  If you are going to apply the rub the night before, leave the salt out until just before you put it on the smoker.  Salt will draw juices out of the meat.


I have made a paste before of Pepper, Onion, Minced Garlic, Rosemary, Olive Oil, and Aged Balsamic Vinegar.  Rubbed it all over the roast the night before, wrapped in plastic, put in the frig overnight, removed plastic, then added salt just before putting it on the smoker.   Turned out great.  Family gave it rave reviews.


I have another recipe I created that uses Thyme, Basil, Rosemary, and Sage, along with some of the ingredients above.  I didn't care for it as much.  Two many herbs.   


With a sirloin you are only going to take it to 125F-135F internal temp (IT), so no need to wrap.  Let it absorb all the smoke it can, running your smoker at 225F or so.  A 6 lb roast will take 3-4 hours or so to reach the desired IT.   


I see this is your first post.  Stop in over at Roll Call and say "Hi."  Folks love to greet new members. 


Have fun!



post #3 of 4

I agree with Ray's instructions with one exception. While yes Salt draws moisture...It all gets absorbed back in, and chemically changes the protein structure making the meat More tender and causes it to Retain More Moisture after cooking. Salting and Wrapping the night before is a Good Thing. Look up Dry Brining if you want the science behind it all...Below is my fav Rub and Au Jus recipes...JJ


Bubba Beef Rub


Good on anything Beef. Burgers and Steaks too!


2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1T Dry Lemon Peel (optional)

1tsp Allspice Berries

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.


Add Cayenne if more heat is desired.


All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ


Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.


Smokey Au Jus


1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.


NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..



post #4 of 4
I keep my runs fairly simple as was mentioned I typically use SPOG. Occasionally I will douse the roast in Worchestshire and a good stout or Porter over night, then season with SPOG right before smoking.

I usually take mine to an internal temp of 130-135. After pulling from the smoker make sure and let the roast rest a good 30-45 minutes before slicing.

Definitely make a batch of JJ's Au Jus. It's the bomb. I replace the wine though with a good Porter or stout ever.
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