Smoked Sirloin Tip Roast on the Pellet Grill
A wonderful beef roast that's juicy, smokey, and tender
Ingredients
- 1sirloin tip roast (mine was 10lb)
- 20fresh oregano leaves
- 2 tbspolive oil
- 1 ½ tbspcoarse salt (seat or kosher)
- 3 tbsppaprika
- 1 ½ tspgarlic powder
- 1 ½ tsponion powder
- 1 ½ tspground black pepper
- ¼ tspcayenne powder
- ½ tsphot mustard powder ((if you don't have this, add more cayenne))
Directions
- 1
Prepare the meat. If there is a lot of fat on the outside, you can optionally remove some. The one I bought didn’t have a ton of fat, so I left it on. Prepare the spice rub by mixing all the dry spices together in a bowl. You can scale the spices if using a significantly different sized roast. Rinse and finely dice your fresh oregano.
- 2
Rub the outside of the roast with olive oil, I used about 2 Tbsp for a 10lb roast. Coat the outside of the oiled roast with spices, patting the rub in evenly around the outside.Lastly, rub the outside of the roast with the finely diced oregano. Try to get an even coating and be sure to pat the oregano in so that it stays attached. Let the roast refrigerate with the rub for at least a few hours, up to overnight.
- 3
When ready to smoke, preheat your smoker to 250F. If using a smoke tube, set it up now. When the smoker is ready, place the meat into the smoker. If you have an internal thermometer, set it up now.
- 4
Let the roast smoke until its internal temp reaches 130F or your desired temperature from the table above.After reaching temperature, pull the roast out and let it rest for 10-20 minutes. Then slice to your desired thickness, and serve.