How to Smoke a Sirloin Tip Roast
Smoking and Then Searing over High Heat or Flame Adds a Whole new Flavor Dimension
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.
Calories are calculated after cooking, so allow for some shrinkage when cutting portion sizes.
Additionally, top sirloin is less expensive compared to strip or rib eye steaks, for example, which makes it perfect for any backyard barbecue.
Once smoked cut the roast anyway you prefer, and if cutting into steaks you can sear them over a hot fire for added flavor and to add grill marks; the combination of smoking and grilling/searing makes for a wonderful taste experience.
Tips, Tricks and Blunders
- Under cook your roast if you plan to flame or heat sear the meat.
- Too much smoke is not always a good thing. Allowing one or two hours of smoke flowing over your meat using woods like mesquite or oak may be enough. Milder fruit woods can be used for longer periods due to their less harsh flavors.
- The pores of the meat will close up at around 140 F, this is why the smoke ring you see when you cut into the meat is only about one quarter inch into the meat.
- Some believe the meat stops taking smoke after it reaches 140 degrees. You will have to decide yourself, but keep in mind the outer layer will take on a possibly harsher flavor if too much smoke is applied using certain woods.
- Tougher cuts of meats will require long cooking times, (low and slow), so it is important to monitor the amount of smoke your meat is receiving.
- Sometimes more is not better, because over smoking can cause the meat to take on a bitter taste, in some cases, as well as, toughening the outer layer.. This is not to say you do not need heat. Let the wood you use for smoking burn away and allow the charcoal to finish up the foods.
- You can of course, entirely use wood to smoke and cook, but you can also reduce the amount of smoke by reducing the hours cooked by moving the food from indirect cooking (smoking) to direct cooking sooner than you otherwise would if you are worried about too much smoke flavor and do not have charcoal to finish the cooking process.
- Check your fire frequently. I have on occasion, let the fire die out almost completely, because I became distracted with other things. This is not a good thing. Food is too expensive to waste, not to mention the time involved, and simply wasting food is never a good thing.
- I recommend a digital wireless temperature monitoring device which can be carried with you. A probe stays in the meat recording its internal temperature, and sends the data to the device. You can set most devices to alert you when the food is at temperature, and of course, the opposite is true if it cools to much you can be alerted, as well. This can help remind you to check the fire.
The Roast And Then The Ingredients For Your Rub Which Is An Important Flavor Addition
- Fresh 5 To 7 Pound Sirloin or Tri Tip Roast
- 1 Tablespoon Coarse Ground Black Pepper
- ½ Teaspoon Cinnamon
- 4 Garlic Cloves, Diced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Coarse Sea Salt
- 1 Teaspoon Onion Powder
- 1 Tablespoon Minced Garlic, This in Addition To The Cloves
- 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 saute 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 saute 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.
- 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.
Preparing the Meat
Ideally, you would refrigerate your roast overnight after applying the rub. However, this may not be practical in your situation, therefore, even allowing a 30 minute to an hour rest after applying the rub is certainly acceptable.
What advantages are there to applying a rub 24 hours prior to cooking?
The natural juices in the meat will add moisture to the rub allowing it to penetrate deeper into the meat the longer it sets, which in turn allows for a greater degree of "glazing" or coloring as heat is applied.
Additionally, this process can help crisp up the outer layer. In my opinion, however, applying rub overnight does not hinder nor enhance smoke penetration into the meat.
The smoke flavor can only penetrate so far into the meat and this typically happens within the first hour of smoking.
The roast should be removed from refrigeration 30 minutes 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.
The Next Day
Fire up the smoker, you can smoke using an electric smoker, a gas grill by using foil pouches of soaked wood 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.
A good source if you have any questions on safe cooking temperatures for any food product. Additionally, the USDA provides information on storage and safe handling of all foods.
Allow the sirloin roast to rest for 20 minutes before carving. Resting allows the juices to remain in place, thus making for a juicer, more tender cut. Cutting the meat too soon from the oven or grill forces the meat to expel its juices.
Therefore, any roast can be smoked until well done and still remain tender and juicy if you allow the juices to settle back into the protein cells by letting the meat rest.