Smoked Sirloin Tip Roast cooked “Low and Slow” is meaty, tender, and juicy with just a hint of maple smoke. Marinating overnight, with balsamic vinegar and garlic, tenderizes the roast to make it a meal to remember.
The sirloin tip roast is a great cut of meat to cook low and slow like a brisket. The plus is you are done in just under 1.5 hours. Sirloin tip roast is easy to find and goes on sale frequently. The 24 hours in the fridge allows the roast to pick up the flavors of the marinade while tenderizing the meat beautifully.
Jump to:
Ingredients
This is a straightforward recipe with just a few ingredients for the marinade.
- Sirloin Tip Roast (with butcher strings)
- Olive Oil
- Balsamic vinegar
- Dijon mustard
- Garlic cloves
- Worcestershire sauce
- Salt
- Celery seed
- Pepper
See the recipe card for quantities.
Instructions
The most important part of this recipe is patience. Get the sirloin tip roast into a freezer bag with the marinade for 24 hours.
Make the balsamic vinegar and garlic marinade
1.
Pour the vinegar into a food processor and add the garlic cloves, salt, pepper, and celery seeds. Blend until combined.
2.
Add Worcestershire sauce, oil, and mustard. Mix until the marinade emulsifies (1-2 minutes).
Marinate the sirloin tip roast
1.
Place a few tablespoons of marinade in the bottom of the freezer-safe plastic bag for the roast to sit in.
2.
Add the roast to the bag and pour the rest of the marinade over it. Remove as much air from the bag as possible and close it. Ensure the sirloin tip roast is fully covered by the marinade.
3.
Leave in the refrigerator for 24 hours to marinate.
Smoking the sirloin tip roast
1.
Preheat the smoker or BBQ to 250 degrees F.
2.
Once the smoker or BBQ has reached 250 degrees F add the maple wood. If you are using a BBQ ensure it is set up for indirect cooking.
3.
Take the sirloin tip roast out of the fridge and place it on an oiled cast iron pan. Insert the remote thermometer probe into the roast.
4.
Smoke for 1 hour and 20 minutes, or until the roast reaches 125 degrees F (rare). Pull and rest for 15-minutes. Our roast rose to 135 degrees F (medium rare) just before we sliced it. Remove the butcher strings.
Note: If you prefer a different level of doneness remember the roast will increase by 10 degrees F after resting.
5.
Serve and ENJOY!
Equipment
- Food processor
- Plastic freezer bag
- BBQ or Smoker
- Cast iron pan/Staub Braiser 3.5 Qt
- Instant read thermometer or remote thermometer
Great side dishes with Smoked Sirloin Tip Roast
Twice-Baked Potatoes. This recipe can be done entirely in the smoker.
Smoked Potatoes. If you have the room add the potatoes just before you start cooking the roast.
Cheesy Garlic Bread. Done in no time in the air fryer.
San Sebastian Cheesecake. Silky and smooth with no crust, it is an easy sweet treat to make for dessert.
Marinade and Smoking Tips
Check the marinade after a few hours to ensure the roast has a good coat all around it.
Using a remote thermometer makes this cook much easier. Every roast will cook slightly differently because of weight or other factors. So, the remote thermometer makes knowing when to pull and rest the roast easy. It also lets you choose your preferred doneness more precisely.
What did you think about the smoked sirloin tip roast? What is your favorite side dish?
Let us know below.
Smoked Sirloin Tip Roast
Equipment
- Food processor
- Plastic freezer bag 1 gallon
- BBQ or Smoker
- Cast iron pan/Staub Braiser 3.5 Qt
- Instant read thermometer or remote thermometer
Ingredients
- 2 ½ pounds Sirloin Tip Roast
- 1 cup olive oil
- ½ cup balsamic vinegar
- ¼ cup Dijon mustard
- 4 cloves garlic
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp celery seed
- ½ tsp pepper
Instructions
Make the balsamic vinegar and garlic marinade
- Pour the vinegar into a food processor; add the garlic cloves, salt, pepper, and celery seeds; blend until combined.
- Add the Worcestershire sauce, oil, and mustard. Blend until the marinade emulsifies.
Marinate the Sirloin Tip Roast
- Add two to three tablespoons of marinade in a freezer-safe plastic bag.
- Set the roast in the bag and cover it with the marinade.
- Place in the refrigerator for 24 hours.
Smoke the Sirloin Tip Roast
- Preheat the smoker or BBQ to 250 degrees F.
- Once preheated add the maple wood and BBQer's set up for indirect cooking.
- Remove the sirloin tip roast from the fridge and place it on an oiled cast iron pan and insert the remote thermometer probe into it.
- Smoke for approximately 1 hour and 20 minutes, or until an internal temperature of 125 degrees F (rare).
- Rest for 15-minutes. Note: Our roast rose 10 degrees F just before we sliced it.
- Serve and ENJOY!
FAQ
The general rule of thumb is 1 – 2 hours at 250 degrees 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 2.5-pound sirloin tip roast.
This roast cooked quickly. So, to be safe, I’d say add just 30 minutes and check for doneness.
Yes. This is an excellent cook for a kettle-style grill. The short cook time means you won’t need to reload the indirect cooking system with charcoal.
Storage
You can keep any leftovers in the refrigerator for up to 2-3 days.
Food safety
There is a lot of information out there about the doneness of a roast. We prefer to cook ours to rare and have it rest and come up to medium rare. If you are concerned about this temperature for your roast, please reference the guidelines at USDA.gov.
Happy Smoking!!!
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 .