Top sirloin roast is possibly my favourite beef roast. It is nicely marbled and comes out very tender with a rich beef flavour. Also, it is not one of the most expensive cuts of beef, so this has excellent value for what you pay. Sure it is more than cheap roasts, like inside round, eye round, tri-tip, and shoulder, but you will be happy you spent a little more for a top-sirloin. I also love how the roast is a fairly uniform shape as this helps to provide a more even finished roast.
I roast top sirloins in the oven a lot of the time and I have a detailed post showing how to cook the best top sirloin roast, found here: How to Cook a Top Sirloin Beef Roast
Instead of cooking the top sirloin in the oven, it is also possible to smoke this roast. This results in an incredible smoked roast with a beefy flavour and deep smokey taste.
If there is any excess fat on the outside of the roast, feel free to trim it up. I leave a thin layer of the fat cap on the roast. I have smoked it with the fat cap on top as well as on the bottom and actually have not noticed a difference in the moistness of the roast. But, I find that if the fat cap is on the bottom, the crisp outside of the roast is so tasty.
If needed, tie up the roast with some kitchen twine. This allows the roast to hold into a football shape and comes out as a much better finished roast.
For a seasoning for the roast, I use a combination of sea salt and Montreal steak spice. I first rub the roast down with sea salt and then rub it with some Montreal steak spice. That’s it.
Mesquite wood is great for a beef roast as the strong smoke flavour balances the beefiness of the roast quite well. There are many types of wood that will also work great, including maple, hickory, apple, pecan, oak and more.
I set the smoker to 250F and I find that this is a great temp to cook the roast evenly and still infuse plenty of smoke flavour in the beef. While the roast is smoking, keep the door closed as much as possible. Every time you open the door, you not only let the heat out, but the smoke escapes as well. My digital thermometer has a probe with a long cable that I run through the vent in the top of the smoker. That way I can keep the door closed and still monitor the temperature of the roast.
I cook until the internal temperature of the roast is anywhere between 130-135F. Instead of smoking to a specific length of time, it is much better to smoke to a certain internal temperature. If you do not have a digital thermometer, this is an excellent tool to pick up and have in your smoker’s toolbox. I have reviewed a number of different digital thermometers that you can find here. Digital Thermometer Reviews
Once the roast reaches your desired doneness and internal temperature, take it out of the smoker and let it rest for about 10 minutes before slicing. This allows the juices to be evenly distributed throughout the roast and you will find it tastes much more moist than if you slice it right away.
Smoked top sirloin roast recipe with detailed instructions for smoking a beef roast. This was done in with mesquite wood in a Bradley Smoker with a simple steak type spice rub.
- 1 top sirloin beef roast (5-6 pounds)
- 3 tbsp sea salt
- 1/4 cup Montreal steak spice
Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine.
Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice.
Set up smoker for 250F using mesquite wood, or other wood of choice.
Lay the roast on a smoker rack and smoke until 135, or until desired doneness.
Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.