Smoked Sirloin Tip Roast

Name: Smoked Sirloin Tip Roast
Prep time: 10 min
Cook time: 95 min
Total time: 1545 min
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

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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.

Smoked Sirloin Tip Roast is a wonderful meaty, tender, and juice roast when smoked with maple wood "Low and Slow". The balsamic vinegar and garlic marinade gives every bite the taste of a more expensive roast.

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.

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Ingredients
Instructions
Equipment
Great side dishes with Smoked Sirloin Tip Roast
Marinade and Smoking Tips
Smoked Sirloin Tip Roast
FAQ
Storage
Food safety

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.

Ingredient shot with Balsamic vinegar, garlic cloves, and pepper in food processor.

Worcestershire sauce, oil, and mustard added to marinade.

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).

Close up of emulsified marinade in spoon.

Spooning emulsified marinade onto sirloin tip roast in bag.

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.

Smoked Sirloin Tip Roast is a wonderful meaty, tender, and juicy roast when smoked with maple wood "Low and Slow". Marinating overnight with balsamic vinegar and garlic tenderizes the roast to make a meal to remember.

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

Light, creamy, fluffy, and fully loaded twice-baked potatoes are a scrumptious treat. They are ideal for a lite meal or a side dish packed with flavor. The potato skin is thin and crisp like a homemade chip. The combination of the ingredients with the potato meat gives each bite a delightful freshness. You are going to be tempted to use this mixture for your next mashed potato recipe.

Twice-Baked Potatoes. This recipe can be done entirely in the smoker.

These Smoked Potatoes melt in your mouth. Every bite has a buttery and sweet garlic flavor with just a hint of maple from the smoke.

Smoked Potatoes. If you have the room add the potatoes just before you start cooking the roast.

Cheesy garlic bread in the air fryer: have you ever tried it? A simple and tasty recipe that can be the perfect side dish to a main course or served as an appetizer. It is the type of recipe where you decide how much garlic or cheese you want. Garlic Bread was one of the first things I learned how to make when I was a kid in the “Old-Toaster Oven Days”. It is so versatile and the fresher the ingredients the better it tastes.

Cheesy Garlic Bread. Done in no time in the air fryer.

Silky and smooth, San Sebastian Cheesecake is an easy sweet treat. With no crust and no cracking to worry about, it is a breeze to make for any occasion. The texture is one of a kind with a buttery exterior and a hint of caramel in each bite.

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.

Sean

Cooked Low and Slow with maple wood.

You will get a meaty, tender, and juicy bite and wonder how this is not a more expensive roast.

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Prep Time 10 mins

Cook Time 1 hr 35 mins

Marinate 1 d

Total Time 1 d 1 hr 45 mins

Course Main Course

Cuisine American, BBQ

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!

Keyword Balsamic vinegar, garlic, Maple wood, Marinade, Roast, Sirloin Tip Roast, Smoked, Smoked Sirloin Tip Roast, Worcestershire sauce

FAQ

What if I don’t have a remote thermometer?

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.

I have a 3.5-pound roast how much longer will it take?

This roast cooked quickly. So, to be safe, I’d say add just 30 minutes and check for doneness.

I see you are using a kamado-style grill, will a kettle-style grill be able to do this cook?

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.