The Best Way To Smoke A Sirloin Tip Roast

by Stephen Gorw
(Endicott, NY)

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 one essential piece of equipment that you need is a Digital Probe Thermometer so that you can montor the meat throughout the smoking process.

I'm with you in that I don't like my meat too well done so ensuring that you've got a temperature probe and checking for an internal temperature of 145°F will see you right.

Just for reference, internal meat temperature requirements for beef are:-

145°F (62.8°C) - Medium rare
160°F (71.1°C) - Medium
170°F (76.7°C) - Well Done

Sirloin is quite a lean cut of beef and smoking for a long period of time will make it prone to drying out so I would use a water bath to maintain the humidity in your food chamber.

In terms of flavoring I have a nice rub that I served up for a smoked tri tip recipe that you might want to try.


Other Indirect Methods

As an alternative to smoking but still mainly using indirect cooking techniques there is an excellent 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,

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

See Also:-
Grilled Beef Sirloin
Barbecue Rubs
Barbecue Marinades
Homemade Barbeque Sauces

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