How Long to Smoke Beef Tip
Who doesn't love beef and when it's smoked low and slow and reverse seared just before serving … well, that merely makes us beef lovers quiver with anticipation. This smoked sirloin tip roast is quite lean, but if you tin discover one with a good scrap of marbling and you lot fume information technology dainty and wearisome then it will advantage yous with tenderness and a flavor that will make you lot want to slap a relative … maybe not your mama, simply perhaps that aunt y'all never liked that much;-)
Serve it sliced up into steaks or slice it up thin and it'll brand the best roast beef sandwich you e'er tasted.
- Prep Fourth dimension: 1 60 minutes
- Melt Time: 2.5 – 4 hours (depending on size of roast)
- Smoker Temp: 230°F
- Meat Finish Temp: 135°F (Medium Rare)
- Recommended Wood: Pecan
- 2.5 – 5 lb beef sirloin tip roast
- Kosher Salt
- Coarse pepper
- Jeff's original rub (Purchase formula here | Purchase bottled rub)
Remove the sirloin tip roast from it's packaging and give it a good rinse under cold h2o. Fix it on the cutting board.
Top side
Lesser side.
As usual, I similar to identify the meat into a foil pan before seasoning to reduce cleanup fourth dimension later. (work smart instead of difficult– or something like that)
I love to layer on flavors and that's exactly what I recommend for this cut of beef. A adept layer of good ol' salt and pepper.
I continue a canteen of premixed 50/50 kosher salt and coarse pepper in a small cheese shaker for these purposes.
I also sometimes use a thin coat of the Texas style rub (Purchase formula here | Buy bottled rub) which is based on salt and pepper with another good things thrown into the mix
Employ the salt/pepper mixture or Texas style rub (Purchase formula hither | Buy bottled rub) all over and let it sit there for well-nigh thirty minutes. The salt will pull some juices to the surface giving you a perfect canvass to add the second layer of flavour.. my original rub! (Purchase formula here | Buy bottled rub)
Use my original rub (Purchase formula hither | Purchase bottled rub) liberally likewise and have a moment to marvel at how cute it is.
Let the meat go on to sit an additional 30 minutes after calculation the rub.
I hear a lot of folks saying they don't add anything to beef other than maybe table salt and pepper since they desire to taste just the beef and nothing else. No worries since both of my rubs complement the beefiness very nicely and does a corking job of bringing out the all-time in the beef.. the great beef season definitely shines through fifty-fifty when you use the seasoning liberally on the outside.
One time the meat is well seasoned with the rub and has been sitting in the pan for about an hour total, it is ready to get on the smoker.
Place the meat on a Bradley rack (if you have 1) to brand it really easy to transport it back and forth from the smoker to the kitchen.
Getting the Smoker Set
The best time to get the smoker ready is while the meat is sitting on the counter for that beginning 30 minutes subsequently you use the salt/pepper mixture.
During the cold winter months y'all can await this process to take a little longer and it may have a little more charcoal than usual if you are using a charcoal smoker.
Setup your smoker for cooking at most 230°F and once information technology is holding steady, it is set up for use.
Common cold weather condition smoking tips:
- Use some plywood or other material to create a makeshift windbreak.
- Apply a water heater blanket to wrap around the smoker to further insulate it from the common cold.
- Eliminate basting or mopping during the cook process if you are having trouble maintaining proper heat.
- Add extremely hot h2o to h2o pan to keep the smoker from having to employ free energy to heat the h2o.
Place the sirloin tip roast (or Bradley rack) directly on the smoker grate and close the hat or door.
Keep the smoke going for the unabridged time for best results.
Be Certain to utilise a digital probe meat thermometer to monitor the temperature at the center of the meat. This cut is best served at no more than than medium rare.
My favorite digital probe meat thermometer correct now is the "Smoke" by Thermoworks which has dual probes to monitor the smoker besides as the meat. It is remote in that there is a unit of measurement that stays at the smoker and a separate unit that goes with you in the house, on the lawn tractor or in your pocket. You can be up to 300 anxiety away and all the same get a great signal.
I also like to employ my thermapen for checking temperatures but when you are smoking something where the temperature is absolutely paramount, I recommend using a good quality digital "get out-in" thermometer such every bit the "Fume".
Since we are wanting to also sear the meat simply before serving, y'all volition want to remove the meat from the smoker when it reaches virtually 120°F and make sure you already take the grill, oven, coals, etc. hot and ready to go earlier the meat is set up to come out of the smoker.
I often apply a bed of hot coals in my Weber Smoky Mountain for searing since my gas grill only doesn't go hot enough for proper searing in my opinion. I too sometimes apply the broiler function on my home oven which works quite well.
Searing the meat is something normally done to meat at the commencement of the process withal, with smoking, information technology is a common practice to sear the meat at the end since searing also cooks the meat and this can hinder the formation of the smoke band likewise as alter the manner the meat is enhanced past the smoke.
Searing results in groovy flavor and beatiful coloring of the meat particularly when it comes to beef.
– Before –
– Subsequently –
Allow me just say here, searing is not the aforementioned matter every bit charring. Searing is good.. charring is NOT always good in my experience.
Turn the meat a few times during the searing process to make sure the meat is browned evenly all over.
Watch the roast and the temperature carefully while yous are searing. Ideally the color and the temperature will attain perfect at about the same fourth dimension but if one or the other is reached, the searing process should be done at that betoken.
If you lot are finished searing and the temperature is non inside well-nigh 10 degrees of what you want it to be, you can e'er place it back on the smoker for a few minutes.
If the temperature reaches within 10 degrees of your desired temperature and the meat is non quite finished searing, I recommend calling it washed at that indicate instead of continuing to keep information technology in the estrus.
Don't forget, the meat temperature will keep to ascent a few degrees once yous remove it from the loftier heat.
Allow the meat residue on the counter for about 15 minutes before slicing it upwards.
Option 1: Cutting the smoked sirloin tip roast into 1/2″ steaks and serve it with potatoes or fifty-fifty grilled asparagus and possibly slice the rest of it into sparse sandwich meat
Option 2: Slice the meat very thin and use it to make the best roast beefiness sandwiches yous've always tasted.
- Remove from bundle and rinse with common cold water
- Flavour with salt/pepper mixture or Texas mode rub (Purchase formula hither | Purchase bottled rub) and go out sitting for 30 minutes
- Utilize Jeff's original rub (Buy formula here | Purchase bottled rub) all over the meat liberally and leave sitting for some other 30 minutes
- Go smoker ready for cooking at 230°F.
- Place meat on smoker grate and apply smoke for entire time
- Remove from smoker at about 115-120°F.
- Sear over very hot coals or nether broiler turning occasionally to brown evenly
- Remove from oestrus when colour is right or the meat has reached nearly 125-130 or inside 10 degrees of desired finish temperature.
- Allow to residual for xv minutes
- Slice into steaks or very thinly for sandwiches
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16 Comments
Source: https://www.smoking-meat.com/january-9-2014-smoked-sirloin-tip-roast-beef
Hello Jeff,
You are my go to source for all things smoked. Thank you for beingness at that place for us!
I have a 1.5 lb beef eye round roast. That is not one of your categories, however, I'yard assuming you lot would recommend either the "London Broil" or beef sirloin tip roast recipe, equally they seem to be similar (very lean & very trivial fat). Please confirm.
Thank you again,
giff
The london broil would work very well.. the about important thing is the end temperature. I recommend yous just cook it to medium rare (about 130°F)
Some other winner, Jeff! Followed your instructions pretty closely, pulled the roast off the smoker and rested for a bit, so onto hot Grill Grates on the gasser to crisp up. Delicious sandwiches.
While Sirloin Tip roasts are fine and relatively inexpensive, I prefer Elevation Round roasts which I tin can get around hither for $3 to $4 per lb. on sale. If yous tin can't find Peak Round roast you lot can utilize London Broil which is the same cut of beef. I prefer it over Sirloin Tip because information technology is more than tender and cheaper.
doing a 16 pd. sirloin tip roast what would you retrieve my approx. smoking fourth dimension would be? I am using a masterbilt elec smoker
Hey Jeff. First time I have written to you, but I have your books and your recipes, and thank you for who you are, what you do, and sharing with all of us pellet heads out here!! Your Awesome.
Quick Question: I have both a Traeger and GMG smokers.
We are smoking 2 "Beef Height Sirloins" 15# & 13# for a social gathering.
How would you recommend I smoke, at what temperature, and for how long? Looking at your recipe, you have a rather pocket-sized 1 in comparison to my roasts.
I plan on injecting them, inserting garlic, and as well using your seasonings.
My intent is to practice this approx. 48 hours prior to smoking, then placing in the refrigerator, pulling them out to warm to ambient temperature, prior to smoking.
Any thoughts, recommendations ?
Thanking y'all in advance. Tim
Your prep sounds good– I would keep it at most 225 if possible non to exceed 240 °F and depending on the thickness, how common cold the meat is when you put it in and how often you open the door/hat, you are looking at 4-vi hours to bring it upward to a skilful medium rare. I would pull information technology at 130-134°F and allow information technology remainder for about 20 minutes during which time it will ease on up to about 137-138°F.
Hopefully you have a decent meat thermometer– the fob is to let the temperature inside the meat tell you when information technology's done. Time is only an estimate.
When y'all reheat it, do so slow and easy covered in foil and so as to not dry information technology out.
Practise you smoke for the entire cook?
I do recommend a low-cal fume for the entire time if possible yet, my usual recommendation is to add smoke for at least one-half of the estimated cook fourth dimension.
I substituted Jeff's Texas Rub and smoked with hickory. Information technology was delicious!
What temp should meat b to take off smoker if u r gonna cook it for medium well or little pink so don't over cook searing
Thank you for the recipe, this looks like just what I was looking for. Does there demand to be water in the water pan?
Jim, I only did an eight.8 lb roast bubbed with a mix of McCormick's Montreal Steak and Applewood rubs for three hrs at 200 – 220 degrees smoke (Apple Wood) with a water pan nether the rack in my BGE. I removed it with the core temperature at 120 degrees and wrapped in in foil and placed in the libation for well-nigh 45 minutes medium rare to rare in the middle. Slabs of beefiness Fred Flinstone would holler Yabba Dabba Doo over!
three Hours ??? That seems awfully quick for a 9# tip. I realize this isn't brisket where 200 degrees internal is about correct.
Did you sear it before putting it in your smoker ?
Love your newsletter & recipes.. They are e'er well-photographed! Equally usual, You've fabricated me hungry..lol
What do yous retrieve the time per pound would be on a sirloin tip roast be? I have a viii one/two lb roast and plan at running at 230 degree smoke.