Smoked sirloin tip roast
Elevate your next sirloin tip roast with The Kitchen Bucket List's Dijon mustard sauce marinade. The low and slow on the smoker or BBQ grill will make you wonder how this is not a more expensive 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
Doneness. We like our medium rare between 125°F - 135°F. I find that during a low and slow cook, it gives a hot middle that is wonderfully tender. If you prefer a higher temperature just leave the roast on longer until your level of doneness. Remember the roast did increase an additional 10°F while it rested.
