Smoked sirloin tip roast cooked on the smoker or BBQ grill is meaty, tender, and flavorful. Let me show you how easy this recipe is.
The first step is to make our Dijon mustard sauce marinade which will tenderize the smoked sirloin. Then, the low and slow does the final BBQ magic to upgrade the sirloin tip roast into a meal to remember.
Recipe Highlights
Beyond the recipe: This is such a budget-friendly roast. You can customize the smoked sirloin tip with different rubs or marinades. Check out some of our rubs and marinades below.
Equipment you will need: Smoker or BBQ with an indirect cooking system, food processor, and a Ziploc bag to marinate the sirloin tip roast.
Time for this recipe: This slow cooked sirloin tip roast is done in just an hour and 20 minutes. The marinating takes the longest time. I suggest at least 4 hours or while you’re at work.
Servings: A 2 ½ lbs. smoked sirloin tip roast fed the four of us easily.
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Ingredients
This straightforward recipe starts with a sirloin tip roast and making our marinade with two secret ingredients: balsamic vinegar and celery seed. 🤫 Don’t worry we have plenty of rubs that use celery seed and other recipes that use balsamic vinegar you can make.
Scroll down to the recipe card for exact quantities and ingredients.
Instructions
The most important part of this recipe is marinating. The longer the sirloin tip roast marinates the more flavorful and tender it will be.
Make the Dijon mustard sauce marinade.
Marinating sirloin tip roast.
Smoking sirloin tip roast.
Serve and Enjoy!
Scroll down to the recipe card for exact quantities and instructions.
BBQ rubs and marinades
Meat smoking tips
Using a remote thermometer makes this smoke much easier. Every beef sirloin tip roast smoked on a BBQ grill or smoker will differ slightly in cooking times. So, the remote thermometer makes knowing when to pull and rest the roast easy. It also lets you choose your preferred doneness more precisely.
Equipment
- Food processor
- Ziploc freezer bag
- Smoker or BBQ (Indirect cooking system)
- Cast iron pan or Staub Braiser 3.5 Qt
- Remote thermometer
Storage / Reheat / Leftovers
You can store the smoked sirloin tip roast in the refrigerator for 3 – 4 days in an airtight container
Reheating is a bit different than our usual way of using the air fryer at 350°F. If you want to keep your level of doneness set the air fryer to its lowest temperature. 175°F is what our’s does and it only takes about 2 minutes for two slices to warm up.
Ready for some delicious leftover recipes?
- Add a bit of our taco seasoning to some cut strips while you warm them up on the griddle for steak tacos.
- Since the sirloin tip roast is already cooked just add it to the vegetables while they sear on the griddle for fajitas.
- Got leftover rice in the fridge? We got you covered. Use cut pieces of the smoked sirloin tip roast to make griddle fried rice.
FAQ
The general rule of thumb is 1 – 2 hours at 250°F per pound. You can see this cook was considerably fast. So, you will need to check at least an hour into the cook with a 2 ½ pound sirloin tip roast.
Yes. This is an excellent cook for a kettle grill. The short cook time means you won’t need to reload the indirect cooking system with natural charcoal.
I like to use the Big Green Egg charcoal. I know I can always get some big hunks since it is a natural lump wood charcoal. Also, if you’re new to smoking on a BBQ kettle grill it gives a nice subtle smoke flavor all on its own.
What do you think of the smoked sirloin tip roast? Did you use a different marinade or rub? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Smoked sirloin tip roast
Equipment
- Smoker or BBQ with an indirect cooking system
- Food processor
- Ziploc freezer bag (1 gallon)
- Cast iron pan/Staub Braiser 3.5 Qt
- Remote meat thermometer with sensors (Instant read thermometer)
- Kitchen twine (Optional)
Ingredients
- 2 ½ pounds sirloin tip roast
Dijon mustard sauce marinade
- 1 cup olive oil
- ½ cup balsamic vinegar
- ¼ cup Dijon mustard
- 4 cloves garlic
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon celery seed
- ½ teaspoon ground pepper
Instructions
Make the Dijon mustard sauce marinade
- Pour the vinegar into a food processor then add the garlic cloves, salt, pepper, and celery seed. Blend until combined.
- Add the Worcestershire sauce, oil, and mustard. Blend until the marinade emulsifies. Set aside. NOTE: 1 – 2 minutes.
Marinating sirloin tip roast
- Unpack the sirloin tip roast and pat dry.Optional: I like to tie two pieces of kitchen twine wrapped around the roast to hold its shape while it marinades and smokes.
- Open the Ziploc bag and add 2 – 3 tablespoons of the Dijon mustard sauce marinade to cover the bottom of the bag. Set the roast in the bag and cover it with the rest.
- Remove as much air as possible from the bag and marinate in the refrigerator for at least 4 hours. If you can, check to ensure the roast has a good coat all around it while marinating.NOTE: I find letting it marinade while at work or for 24 hours makes the roast even more tender and flavorful.
Smoking sirloin tip roast
- Preheat the smoker or BBQ grill to 250℉. BBQers set up for indirect cooking.
- Once the smoker or BBQ is stable, remove the sirloin tip roast from the fridge. Place it on an oiled cast iron pan or braiser and insert the remote thermometer probe into the sirloin tip roast.
- Smoke until an internal temperature of 125℉ (medium rare). Then pull the roast.NOTE: This roast took 1 hour and 20 minutes to get to 125℉.
- Rest the smoked sirloin tip roast for 15 minutes. Note: Our roast increased by 10℉ while resting.
- Serve and Enjoy!
Notes
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA. The “Storage / Rewarm / Leftovers” section of the post is our personal estimate.
Here are some key things to remember:
- Like Mom always said, “Wash your hands.” It is the easiest thing to do for your food safety.
- Avoid cross-contamination between raw food items and the utensils with which they come in contact with.
There is a lot of marinade leftover. Do you save it and if so, how long does it keep?
Amy,
I discard any leftover marinade that has been in contact with the meat. I usually never make extra marinade for a recipe. Unless I am holding some back to use for basting. USDA advises against saving it: https://ask.usda.gov/s/article/How-long-can-meat-and-poultry-be-marinated .