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smoked top sirloin sliced and ready to eat

Smoked Top Sirloin Roast

Course Main Course

Ingredients
  

  • 2 lbs top sirloin roast
  • 1 tbsp smoked sea salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup your choice of wood chips
  • aluminum foil for wrapping

Instructions
 

  • Preheat your smoker to 250 F
  • Mix the smoked salt, garlic powder, onion powder, and black pepper in a dish until well combined. Rub this mixture onto all sides of the top sirloin roast
  • Heat the olive oil in a skillet until it starts to shimmer; use medium heat. Sear the seasoned roast for 3 minutes on each side, and cook for longer until browned on all sides
  • Wrap the seared roast in aluminum foil and seal it tightly and place it into the preheated smoker
  • Add your soaked wood chips to the smoker around the roast and let it smoke for 45 minutes or until the internal temperature is 145 F. This can take around 4 hours, depending on your smoker's temperature
  • Once cooked, remove from the smoker and loosen the aluminum foil for 10-15 minutes. Cut into the preferred size of slices and serve

Notes

  • If you’re using a gas or electric smoker, make sure the lid is kept close as much as possible. This should help the steak cuts retain the flavor of the wood chips.
  • When buying top sirloin, check the best-by date so you always work with fresh steak cuts.
  • Add wood chips to the smoker hourly for best results.
  • For a more intense flavor, marinate the roast with your favorite spices 12 hours before using your choice of rub.
  • If you don’t have access to a smoker, use a grill instead. Just cook the seasoned roast over indirect heat and close the lid. Smoke for 15 minutes per side, then cook with direct heat until desired doneness is achieved.
  • You can add a few drops of liquid smoke to the marinade or rub if you don’t have access to quality wood chips
*photo by thehomeranch licensed under CC BY-SA 2.0