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.

How to Smoke a Top Sirloin Roast-2

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.

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

4.93 out of 5
42 reviews
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.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes


  • 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.



Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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Recipe Rating


  • Sorry to be the odd man out, but I had no success with this. Perhaps it was just the cut of beef. The seasoning was great as was the taste of the roast, but it was as tough as shoe leather.

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  • Thank you for posting this, mine turned out SO well!

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  • 5 stars
    Cooked 6 pound roast yesterday following these instructions. Used a mesquite bourbon rub, and it turned out great! Meat temperature and suggested times were spot on.

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  • 5 stars
    I did a four lb roast. It came out great. Loved the recipe, tasted great very savory

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  • 5 stars
    First attempt and it turned out great! Thanks for the tips / recipe!

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  • Your edges look seared? Does the smoker sear the roast itself? Or does the roast just look seared because of the colour the smoke gives it? Does it taste seared? I’m a girl who loves that nicely brown and slightly crisped exterior with a nice medium rare centre.

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  • 5 stars
    If I’m not grilling, I’m smoking something in my electric smoker. I normally do a butt or spare ribs but when I’m in the mood for some beef, this is my favorite go to. So easy and tasty. 135 degrees is perfectly juicy. I use competition blend pellets from bass pro. Awesome! Thank you for recipe👍❤️

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  • My 4.5 pound sirloin roast was ready in just over 2 hours. I started dropping the temperature from 250 after about 1 1/2 hours, recognizing the roast would be at 135 a lot sooner than the suggested 3hrs. I’m using a Bradley digital smoker as well.

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  • 5 stars
    Wicked recipe! I’m new to smoking and I’m experimenting with all types of proteins. I used my propane smoke vault and followed the recipe to a tee. I smoked with the fat side on top and used the digital thermometer to 135 degrees. It turned out a perfect medium rare. I gave a few slabs to my neighbour who is a brisket master and he was super stoked. Says he prefers this recipe over his brisket!!! Fantastic compliment as he cooks a mean brisky!!! Next time I’m gonna try with the fat side down. Can’t wait!!

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  • 5 stars
    Came out perfect!👍 Cooked Angus Sirloin tip first time, doing it again today with American wagyu sirloin tip with a 1 1/2 hr soak of Worcester on each side prior to cooking

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    • Ever use a Texas Crutch?

      • Reply
      • Yes, I definitely do use the crutch method. Can really work well.

  • Very tasty when done on my Traeger I would cook a little longer than 3 hours usually 4 hours and done to internal temp of 150

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    • 5 stars
      Excellent recipe, my family loves it. Turns out great ever time.

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  • 5 stars
    Wonderful outcome….I decided to seal the meet by giving it a quick exposure to higher temp grill before placing it into the smoker……and it did work well.

    • Reply
    • 5 stars
      Hi Marcel

      The meat needs to not be seared in order to get the smoke into the meat. I would try reverse searing, I have done this with steaks and they turn out most excellent. You smoke at low temp then sear it.

      • Reply

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