How To Smoke A Sirloin Tip Roast
Smoked Sirloin Roast
How To Season And Smoke A Sirloin Roast
Smoked sirloin roasts or smoked sirloin tip roasts can be one of the best tasting meats you ever smoke. Sirloin typically has 166 calories per three ounce serving. The calories are calculated after cooking, so allow for some shrinkage when cutting portion sizes. Additionally, top sirloin is less expensive in price compared to strip or rib eye steaks, which makes it perfect for any backyard barbeque.
Tip: You can cut steaks from the roast after smoking and sear the steaks over a hot charcoal fire. The combination of smoking and grilling makes for a wonderful taste experience.
Fresh 5 To 7 Pound Sirloin or Tri Tip Roast: Avoid Roasts With A Heavy Fat Cap
1 Tablespoon Coarse Ground Black Pepper
½ Teaspoon Cinnamon
4 Garlic Cloves
1 Teaspoon Minced or Diced garlic
1 Tablespoons Olive Oil
1 Teaspoon Coarse Sea Salt
1 Teaspoon Onion Powder
Preparing the Rub
Combine the onion powder, black pepper, cinnamon and sea salt. Make sure they are well mixed and set aside. Next, you will need a small sauté pan. Place the pan on medium to low heat and begin preheating the pan. Add the olive oil and minced or chopped garlic next. Let the garlic sauté in the olive oil for about ten minutes. This allows the flavor of the garlic to become infused in the oil. After ten minutes or so remove from the heat and let cool, but do not refrigerate. The oil will be used to coat the meat, which will flavor the roast and help keep the dry rub in place.
Preparing the Meat
The roast should be refrigerated overnight if possible after applying the rub. The roast should be removed from refrigeration 30 prior to smoking. Why allow the meat to warm up prior to cooking? Placing cold meat on a hot surface or in a hot oven will create an immediate temperature change between the outside of the meat and the inside. This happens even when the meat is at room temperature. However, the more drastic the difference, the tougher the meat will be on the outside. The first few layers of meat will cook faster when the meat has a very cold center whereas, if the center was room temperature when placed on the heat, the variance is less severe.
The outside layers of meat will become overcooked because you will have to allow the roast to cook much longer to cook a cold center. So those of you that like a seared steak but cannot seem to get the center warm may very well benefit from allowing the steak to warm up on the counter for 30 minutes before grilling.
Take a sharp paring knife or similar small knife and place slits in the meat. Take the garlic cloves and push one clove in each slit. You can sliver the cloves and place in the slits if you prefer. Once the oil has cooled brush the entire roast with the oil making sure the garlic in the oil is well distributed. Now take the dry ingredients and pat the entire roast with the rub using your hands. Place the roast in roasting pan or disposable aluminum pan so you can store it overnight in the refrigerator.
The next day fire up the smoker, you can smoke using an electric smoker, a gas grill by using foil pouches of soaked woods chips or a traditional smoker. To smoke using a gas grill make sure, the burners are set to maintain the required low temperatures and the wood chips have soaked in water for at least an hour. Put holes in the foil pouch of chips and place in the corner of the grill. When you see smoke rise from the holes place your meat on, and carefully monitor the temperature gauge. For slow smoking, you want the temperature to stay between 220 and 225 degrees Fahrenheit or between 104 and 107 degrees Celsius. To cook the roast well done, plan on between 1 and 1.5 hours per pound at the prescribed temperatures. If you want to cut the roast into steaks and grill, you can check the roast's internal temperature with a suitable meat thermometer. Between 125 and 130 degrees Fahrenheit or between 51 and 54 degrees Celsius is considered rare.
Tip: Allow the sirloin roast to rest for 20 minutes before carving, this allows the juices to remain in place because cutting the meat too soon from the oven or grill forces the meat to expel its juices. The roast can be smoked until well done and it will remain juicy inside.
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