The Best Way To Smoke A Sirloin Tip Roast

by Stephen Gorw
(Endicott, NY)

Sear It Before Indirect Cooking

I have an 11 pound sirloin tip roast beef I would like to smoke for Thanksgiving. Do you have any suggestions on the best way to smoke it so it doesn't come out like shoe leather.

Answer:-

If you don't want it to come out like shoe leather then don't smoke it. There is a great recipe here that was sent in by one of my site visitors and this recipe demonstrates a great way to cook sirloin on your barbecue.

Basically you sear it on all sides and then cook indirectly. I generally work on 20 minutes per pound for the indirect roasting phase, but if you want to be absolutely sure get yourself a Digital Probe Thermometer and check for an internal temperature of 145°F.

If you're looking for additional flavor then try your favorite barbecue rub just before you start to sear the joint.

Smoking does have its place however with the cheaper cuts of beef such as chuck roast and brisket. It's a different style of cooking and produces great results but in my book if you did this with Sirloin tip then you're wasting your money.

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