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Smoked Sirloin Tip Roast Recipe

Learn how to cook the perfect smoked sirloin tip roast recipe with this quick and easy guide - discover how to make tender, flavorful beef with a beautiful smoke ring that's ideal for any occasion, from weeknight dinners to special gatherings.

Prep

15 mins

Cook

3 hours

Serve

Kcal

285

<ul class="ingredients-main-list"><li class="ingredients-single-item">1.5kg sirloin tip roast</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp coarse sea salt</li><li class="ingredients-single-item">1 tbsp coarsely ground black pepper</li><li class="ingredients-single-item">1 tbsp smoked paprika</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">2 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">Wood chunks or chips for smoking, such as oak or hickory (a smoker or a kettle barbecue set up for indirect heat both work well)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Take the sirloin tip roast out of the fridge about an hour before you plan to cook it, letting it come up to room temperature helps it cook more evenly. Pat the joint completely dry with kitchen paper, a dry surface takes a rub far better than a damp one.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Rub the olive oil all over the beef, then mix the sea salt, black pepper, smoked paprika, garlic powder, onion powder and thyme together in a small bowl. Massage this rub generously over every surface of the joint, pressing it in well.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Set up your smoker or barbecue for indirect heat at 110-120°C, with your wood chunks or chips added according to your smoker's instructions to produce a steady, gentle smoke.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Place the roast on the grate away from the direct heat source, insert a meat thermometer into the thickest part of the joint, and close the lid. Smoke low and slow, this is not a dish to rush.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Smoke for around 2.5-3 hours, or until the internal temperature reads 52-54°C for medium-rare (it will continue to rise a little as it rests). Try to resist opening the lid too often, every peek lets heat and smoke escape and adds to your cooking time.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Once your roast hits temperature, remove it from the smoker and tent loosely with foil. Rest for 15-20 minutes, this is non-negotiable, it allows the juices to redistribute through the meat so they end up on your plate, not all over the chopping board.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Carve the roast thinly against the grain, this is the secret to a tender bite. You'll see a beautiful smoke ring, that vivid pink band just beneath the crust, serve with your favourite sides and any resting juices spooned over the top.</li></ol>

FAQ for

Smoked Sirloin Tip Roast Recipe

What ingredients are used in Smoked Sirloin Tip Roast Recipe?

The recipe uses sirloin tip roast, olive oil, smoked paprika, garlic powder, onion powder, black pepper, sea salt, thyme, rosemary, mustard powder, optional cayenne, wood chips, beef stock, and Worcestershire sauce.

How to cook Smoked Sirloin Tip Roast from Restaurant 1 at home?

Learn how to cook smoked sirloin tip roast by seasoning the meat with a flavourful spice rub, smoking it at 110°C for 2-3 hours until it reaches your desired internal temperature, then resting before slicing. Serve with a simple pan sauce made from beef stock and Worcestershire sauce.

What's the best wood for smoking beef roast?

Hickory provides a strong, hearty flavour ideal for beef, oak offers a more subtle smokiness, whilst applewood gives a slightly sweet and fruity note. Choose based on your preferred intensity and flavour profile for the best results.

What internal temperature should smoked beef reach for medium-rare?

For medium-rare smoked beef, aim for an internal temperature of 55-57°C. Remove the roast about 3-5 degrees before target as it continues cooking during resting. Medium requires 60-63°C, and medium-well needs 65-68°C.

Why is resting meat after smoking so important?

Resting allows the juices to redistribute throughout the meat, ensuring every slice remains moist and flavourful rather than dry. Always tent loosely with foil and rest for at least 15-20 minutes after smoking for optimal results.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.

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  "recipeYield": "6 servings",
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    "2 tsp ground black pepper",
    "1 tbsp sea salt",
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      "@type": "HowToStep",
      "name": "Bring to temperature",
      "text": "Begin by removing your sirloin tip roast from the refrigerator and allowing it to come to room temperature for about 45 minutes to an hour. This ensures even cooking throughout the meat. While waiting, pat the roast completely dry with paper towels, as a dry surface will help the rub adhere better and create a beautiful crust."
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      "@type": "HowToStep",
      "name": "Mix spice rub",
      "text": "In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, sea salt, dried thyme, dried rosemary, mustard powder, and cayenne pepper if using. Mix these spices thoroughly until you have a uniform dry rub. The aroma should be absolutely wonderful at this stage."
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      "@type": "HowToStep",
      "name": "Apply rub",
      "text": "Drizzle the olive oil all over the sirloin tip roast, then use your hands to massage it into every surface of the meat. This oil will help the spice rub stick and will aid in forming that gorgeous, flavourful crust we're after. Once the roast is well-oiled, generously apply your spice rub to all sides of the meat, pressing it firmly into the surface so it adheres properly. Don't be shy here; use all of that rub to create a thick, flavourful coating."
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    {
      "@type": "HowToStep",
      "name": "Prepare smoker",
      "text": "Prepare your smoker by heating it to 110°C (230°F). If you're using a charcoal or wood smoker, add your choice of wood chips—hickory provides a strong, hearty flavour, oak is more subtle, and applewood gives a slightly sweet, fruity note. For a gas or electric smoker, follow the manufacturer's instructions for adding wood chips to the smoking box. Allow the smoker to preheat fully and establish a steady stream of smoke before adding your meat."
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      "@type": "HowToStep",
      "name": "Smoke the roast",
      "text": "Smoke the roast for approximately 2 to 3 hours, depending on its thickness and your desired level of doneness. For a medium-rare finish, you're aiming for an internal temperature of 55-57°C; for medium, target 60-63°C; and for medium-well, aim for 65-68°C. Remember that the meat will continue to cook slightly after removing it from the smoker, so it's wise to pull it off about 3-5 degrees before your target temperature. Check the wood chips periodically and add more if needed to maintain steady smoke production."
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    {
      "@type": "HowToStep",
      "name": "Rest the meat",
      "text": "Once the roast reaches your desired internal temperature, carefully remove it from the smoker and transfer it to a cutting board. Tent the meat loosely with aluminum foil and allow it to rest for at least 15-20 minutes. This resting period is absolutely crucial as it allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavourful rather than dry."
    },
    {
      "@type": "HowToStep",
      "name": "Make pan sauce",
      "text": "While the roast is resting, you can prepare a simple pan sauce if desired. In a small saucepan over medium heat, combine the beef stock and Worcestershire sauce. Bring to a gentle simmer and cook for about 5-7 minutes, allowing it to reduce slightly and concentrate in flavour. You can also add any resting juices from the cutting board to enhance the sauce further. Taste and adjust seasoning with a pinch of salt and pepper if needed."
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      "@type": "HowToStep",
      "name": "Slice and serve",
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Smoked Sirloin Tip Roast Recipe

Learn how to cook the perfect smoked sirloin tip roast recipe with this quick and easy guide - discover how to make tender, flavorful beef with a beautiful smoke ring that's ideal for any occasion, from weeknight dinners to special gatherings.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Smoked Sirloin Tip Roast Recipe?

How to cook Smoked Sirloin Tip Roast from Restaurant 1 at home?

What's the best wood for smoking beef roast?

What internal temperature should smoked beef reach for medium-rare?

Why is resting meat after smoking so important?

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