At a glance
Dry brine a 3 to 4 lb sirloin tip roast, season it with pepper, garlic and rosemary, and smoke it at 225°F until it reaches 125°F to 130°F, about 2 1/2 to 3 1/2 hours. Rest it for 15 to 20 minutes, then slice it as thinly as possible against the grain. Thin slicing is what makes this lean roast tender.
Sirloin tip roast, also called a knuckle roast, comes from the round, not the sirloin. It is lean, inexpensive and full of beef flavor, but it can be tough if it is overcooked or sliced thick. Smoked low and slow to medium rare and carved paper thin, it makes excellent Sunday roast beef and some of the best homemade deli style roast beef you will ever put in a sandwich.
Why low and slow works
Lean roasts tighten up and squeeze out moisture when cooked hot. A gentle 225°F cooks the roast evenly from edge to center with very little gray band. Salting it ahead of time seasons the meat all the way through and helps it hold on to its juices. This is the same thinking behind our guide to grilling eye of round, another lean cut from the round.
Pull it early
The internal temperature keeps climbing by a few degrees while the roast rests. Pull it at 125°F to 130°F for medium rare. Past 140°F, sirloin tip becomes dry and firm. If yours ends up tougher than you hoped, our guide on why lean beef turns tough explains what went wrong.
Recipe
Smoked Sirloin Tip Roast
- Prep
- 15 min
- Cook
- 3 hr
- Rest
- 20 min
- Total
- 3 hr 35 min
- Makes
- 6 to 8 servings
- Smoker 225°F (107°C)
- Pull at 125°F to 130°F (52°C to 54°C) for medium rare
- Optional sear over high heat
Ingredients
Roast
- 1 sirloin tip roast, 3 to 4 lb (1.4 to 1.8 kg)
- 1 tbsp olive oil or yellow mustard, as a binder
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary, crushed
Horseradish sauce
- 1/2 cup (120 g) sour cream
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper
Equipment
- Smoker
- Probe thermometer
- Butcher twine
- Sharp carving knife
Method
- Trim off any silverskin. If the roast is uneven, tie it with butcher twine into a neat shape so it cooks evenly.
- Salt the roast all over and refrigerate it uncovered for at least 2 hours or overnight.
- Heat the smoker to 225°F (107°C) with oak, hickory or pecan.
- Rub the roast with the binder, then season it with the pepper, garlic powder, onion powder and rosemary.
- Insert a probe thermometer and smoke the roast until it reaches 125°F to 130°F (52°C to 54°C), about 2 1/2 to 3 1/2 hours.
- For a darker crust, sear it over high heat for 1 to 2 minutes per side.
- Rest for 15 to 20 minutes. Mix the horseradish sauce while it rests.
- Slice the roast as thinly as you can against the grain and serve with the sauce.
Notes
- Sirloin tip is lean, so it dries out quickly past medium. Use a probe thermometer.
- Chilled leftovers slice very thinly for roast beef sandwiches.
Serving ideas
- Sliced thin with horseradish sauce, roast potatoes and gravy.
- Piled onto rolls with au jus, like our French dip sandwich.
- Chilled and shaved for deli style sandwiches.
Leftovers keep for 3 to 4 days in the fridge. See how long smoked meat lasts for more storage tips.
Frequently asked questions
How long does it take to smoke a sirloin tip roast?
About 45 to 60 minutes per pound at 225°F, so 2 1/2 to 3 1/2 hours for a 3 to 4 lb roast. Always cook to temperature, not time.
Can I smoke sirloin tip roast until it shreds?
Yes. Wrap it at about 165°F with a little broth and cook it to 200°F to 205°F for pulled beef. It will not be as juicy as chuck.
Is sirloin tip the same as tri tip?
No. Tri tip comes from the bottom sirloin. Sirloin tip comes from the round and is leaner.
Sources: USDA safe minimum internal temperatures.