Smoking A Sirloin Tip Roast. Give your roast a good dusting with your big dick’s “big kahuna” rub for a nice hawaiian twist. 1 ½ cups red wine;
Combine the dry rub ingredients in a large mixing bowl and well combine. Lay the roast on a smoker rack and smoke until 135, or until desired doneness. Apply the mustard or the olive oil to the entire sirloin tip roast.
Coat The Sirloin Tip With The Yellow Mustard.
I then removed the meat from the smoker and believe me, it was tough. Replace roast on smoker, cook until internal temperature reaches 165 degrees. Close the lid or door of the smoker and place the sirloin tip roast (or bradley rack) directly on the grate of the smoker.
Wrap It In Heavy Duty Aluminum Foil Or Butchers Wrap.
Throw in some fresh thyme if you have it. For me, chuck roast should be taken way past ‘well done,’ and either sliced thick at 180 °f to mimic a brisket somewhat, or taken to 203 °f+ and then shredded. Place a temperature probe into the deepest center part of the roast.
Let The Roast Rest, Tented, For 10 Minutes Before Slicing.
This may take longer on cold days or larger roasts. Let the meat sit on your cutting board while your prepare your iron skillet. Smoke for about 2 hours or until the internal temperature reaches about 120°f.
How To Cook Sirloin Tip Center Roast On Your Traeger.
Smoke the sirloin tip beef roast. First, work the 2 teaspoons of kosher salt vigorously into the meat. Rub the roast down with the sea salt and then rub the roast with the montreal steak spice.
Here's Where The Fun Begins.
Then, apply the spice rub in the same way. Slow smoked sirloin tip roast. Trim any excess fat from your sirloin roast.