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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
- 1.5kg sirloin tip roast
- 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 1 tbsp coarsely ground black pepper
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 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)
Step 1
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.Step 2
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.Step 3
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.Step 4
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.Step 5
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.Step 6
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.Step 7
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.
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.