Smoked Sirloin Tip Roast - Any pointers

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Original poster
Dec 22, 2013
Has anyone tried the Smoked Sirloin Tip Roast recipe from this weeks newsletter?  I have my fire coming to temp right now and wanted to see if there was any pointers out there.

I will post with pics how it comes out.

I haven't tried the recipe but I do smoke tip roasts. We like ours medium rare. So we smoke them to an IT of 135* pull them off wrap in foil and let rest 30-45 minutes, slice and serve. Left overs make great French dip or cheese steak sandwees.

Smoked a bottom round roast last night, over cherry and pecan and lump. Was great!

Post some Q-view!
That sounds awesome.  Medium rare at 135, I will keep that in mind that is where most of us like our beef also.  I don't think I can sear the roast because my gasser can't get that hot.

Well here is the timeline of the Smoked Sirloin Roast from the newsletter.  I tried to reverse sear on my gasser but the fat caught and I ended up with more char than sear but it tasted great none the less.  Thanks for the help I pulled it at 136 and it rested to 145 over a half hour.  We were all happy with the results. 

*dirtSailor2003 - You are right this would make awesome French Dip.

**GONE4NC - Thanks now the wife wants a meet slicer.

***Note it cooked much faster than expected.  2.5 hours at 230 degrees.  The roast is 6.88 lbs. It was 56 degrees outside.

Fresh out of the shrink wrap.

Dressed with Jeff's rub.

My little guy getting the fire going, adding Hickory.

Loading the BGE.

After the attempted sear.

Sliced and serverd.

I would recommend only slicing half of the roast then using a slicer to thin slice the other half for leftovers.  Thanks again to all on SMF for the help.

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When I think sirloin tip?

I think med rare.  Refrigerated over night and sliced thin for future sandwiches.   Vac pack to meal size portions and freeze. Gently warm in au jus.  Hard to beat!

Good luck and good smoking.
We did a tri-tip last weekend at to 140*, Jeff's rub on hickory in the MES @ 230* for 3 hrs. I did toss it under the broiler for just a minute to brown the outside...probably doing another next weekend!!
I'm giving it a try this afternoon.  The local store had buy one get one sirloin tip roasts.  Tough to beat $2.99/LB for sirloin tip
I like to blacken the leftovers. Serve on kaiser roll with lettuce tomato and red onion and Cajun mayo (mayo with blackening seasoning).zatarain's is my fave.
Hey guys, new to the site and fairly new to smoking. I was wondering if you could send me the newsletter for the sirloin tip recipe that was in the newsletter. I was going to try it soon. Thanks
I'm new to the site and was wondering if you could send me a link to the sirloin tip recipe that you tried. Im hoping to doit soon. Thanks
That looks delicious. I've used my kamado to sear right after smoking, just open the vents all the way and let it come up to temp, then sear away. Now to find a sirloin tip
I'm off to the grocery tomorrow to see if I can find a chunk of beef that I like.  I'll let you know how it turns out! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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