Smoked Top Sirloin Roast Beef

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.

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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.

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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.

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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.

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Smoked Top Sirloin Roast Recipe
Prep Time
10 mins
Cook Time
3 hr
Total Time
3 hr 10 mins
 

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.

Course: Main Course
Cuisine: American
Author: Steve Cylka
Ingredients
  • 1 top sirloin beef roast (5-6 pounds)
  • 3 tbsp sea salt
  • 1/4 cup Montreal steak spice
Instructions
  1. Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine.
  2. Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice.
  3. Set up smoker for 250F using mesquite wood, or other wood of choice.
  4. Lay the roast on a smoker rack and smoke until 135, or until desired doneness.
  5. Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

 

10 comments

  1. I realize there are many factors affecting smoke/cook time including ambient temperature, wind, size of roast etc. but what ballpark is the cook time for the roast? 2 hours? 6 hours? Just trying to get an idea what time to start the roast so it’s ready around dinner time.
    Thanks

    • You are right that the factors affect the time dramatically, but for a 5 pound roast, I try to give myself close to 4 hours. Hope that helps.

      • thanks for the reply Steve. I got home from work tonight and my wife surprised me with a smoked roast. All I can say is WOW! I think we’ll be doing another this weekend for the in-laws.

  2. My cooking experience was a little different on my Green egg. I cooked my top sirloin cap roast, about 5 pounds, in under two hours. 250°.When I reach 133° I took it off and let it rest.

  3. This looks good and simple too. I’m excited to try it today with my roast.

    Has anyone ever tried a top sirloin roast on a Traeger? Suggested cooking temp?

  4. I smoked mine today on a Trager, it was just under 4 lbs and took 3 hours to get to 142 degrees. It tastes amazing. Also, I used Mesquite Pellets

  5. I have one going right now in my Smokin It brand smoker with a PID controller. Ironically I started mine before I found this article and used almost the same season for the crust. I started mine out at 1 hour at 180 then up to 220 for an hour finishing at 250 till PID controller shuts it down at 135 internal. Not a doubt this will be delicious.

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