Smoked Sirloin Tip Roast


Smoked Sirloin Tip Roast
  • 1 buffalo sirloin tip roast
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons Kosher salt
  • 2 teaspoons Paprika
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  1. Mix all the ingredients well and rub onto the roast. Place the roast on a platter, wrap with plastic wrap and refrigerate until you are ready to cook.
  2. Remove the roast from the refrigerator an hour before cooking and allow it to come to room temperature on the kitchen counter. In order to cook this sirloin tip roast evenly, we want the inside to warm, so resting the meat on the counter before cooking is essential.
  3. While the roast is resting, fill your chimney with charcoal and light. Let it burn until the top coals start to show white ash.
  4. While the chimney coals are burning , form a “bowl” or a ring of unlit charcoal around the edges of your fire box. This will allow the coals to burn slowly from the inside to the outside of the fire basket.
  5. Once the coals in the chimney are ready, carefully pour the coals into the middle of your “bowl”.
  6. With the fire burning, set your smoker up for about 250 degrees. While the smoker is heating up, sear the sirloin tip on a grill or on the stove using a skillet and some oil.
  7. With all of the sides seared, place the roast on the smoker over a pan of broth or water for catching meat drippings and to add moisture to our cooker. Add water as necessary throughout the cooking time.
  8. Continue to cook the sirloin roast until a meat thermometer registers 120 degrees at the center of the roast for medium-rare at the center, medium on the ends. This should take around 20 minutes per pound, but never rely on exact times. Use a meat thermometer instead.
  9. Once the roast has reached an internal temperature of 120 degrees, remove from the smoker and place on a platter.
  10. Loosely cover the sirloin tip roast with aluminum foil and allow the meat to rest for 30 minutes. This allows the juices to redistribute in the meat, so that they don’t all run out when you slice the roast.
  11. While your roast is resting, go make some gravy with the drippings!
  12. After a proper resting, slice the roast beef thinly against the grain and serve.

Sirloin Tip Roast with Carrots and Baby Red Potatoes


Sirloin Tip Roast with Carrots and Baby Red Potatoes
  • 1 buffalo sirloin tip roast
  • salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons cooking oil
  • 2 pounds carrots (about 8 large), cut into large pieces
  • 24 whole small baby red potatoes (about 2 pounds), scrubbed
  1. Preheat oven to 250 degrees F. Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.
  2. Melt butter and 1 tablespoon oil in a large roasting pan over medium-high heat on top of stove. Add roast and cook, turning with tongs, until browned on all sides.
  3. Place carrots and potatoes in a large bowl and toss with remaining 1 tablespoon of oil. Place vegetables in roasting pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 115 degrees for rare, 120 degrees for medium rare, 125 degrees for mediumes.
  4. Transfer roast to a cutting board, tent loosely with foil and let rest for 30 minutes. Stick a sharp paring knife in carrots and potatoes to make sure they’re easily pierced. If they’re not, return roasting pan with vegetables to oven to continue cooking while roast rests.
  5. Thinly slice roast and serve warm with carrots and potatoes.