Smoked Roast Beef is the number one smoker recipe you just have to learn! Prepared just right, smoked sirloin tip roast soaks in all of the rich, flavorful juice and captures a tantalizing sweet BBQ crust for the most mouthwatering cut of beef you can imagine!
Smoked Roast Beef
Smoking is the best technique for highlighting the robust, savory flavors in beef — and my smoked roast beef recipe pushes it to its limits!
The sweet BBQ rub is deliciously spicy and builds the perfect crust to trap every last drop inside for a truly tender smoked beef roast.
I spend all summer experimenting ways to grill and smoke beef. Take a look at my smoked chuck roast and grilled prime rib recipes for starters!
Or you can dive headfirst into my most sensational smoking recipes!
INGREDIENT NOTES AND SUBSTITUTIONS
- Beef Sirloin Tip Roast – This cut is taken from the same general area as the sirloin, except it comes straight from the round — that makes it leaner, slightly tougher, and perfect for slowly smoking!
You can certainly use the more tender beef sirloin roast, or even the bottom round steak cut of a rump roast. After it is smoked, it is fall apart tender.
- Sweet BBQ Rub – This is such a simple homemade rub, you won’t believe how much flavor you can pack into one blend!
It’s a carefully balanced combo of sweet, spicy, rich and full-bodied heat. The crust you’ll get with this rub is out of this world!
- Chili Powder – Throw in some chili powder for a bit of an extra kick. The slow smoking process drives this spice all the way to the heart of the meat.
Smoked paprika is a less spicy alternative.
- Oil – A neutral oil like vegetable, canola, or peanut oil will do the job without interfering with the flavor profile we’re going for.
Master This Smoked Roast Beef Recipe
There are a couple rules of thumb to keep in mind when preparing a smoked sirloin tip roast.
On the preparation side, you need to be sure not to overstuff with wood chips.
More wood equals more smoke, which equals more heat, which equals overcooking and choking all of the moisture out of your smoked sirloin roast!
Once the smoking is all said and done, don’t touch the meat with a knife for at least 30 minutes. It needs to rest and reabsorb the juice.
One slice and all of the good stuff comes flooding out onto your cutting board instead of into your mouth where it belongs!!
Storing and Serving Leftover Smoked Sirloin Tip Roast
Leftover smoked roast beef shouldn’t be out at room temperature too long — if you have any you don’t plan on eating, wrap it up or move it to an airtight container and transfer it to your refrigerator within a couple of hours.
It can stay there for 3 or 4 days as long as it doesn’t come back to room temperature before then!
I have to say, this smoked beef roast recipe has some great leftover potential!
Slices of cold, next-day roast beef make a scrumptious sandwich for lunch or dinner — and I’ve been known to have one for breakfast from time to time.
Kitchen Tools You Will Need
- A Carving Knife – A sharp, long carving knife will help get even slices of meat at just the right thickness.
- Meat Thermometer – A digital version will be easiest to read, and be sure it’s the kind that can stay inside the smoker the entire time. Nothing worse than a melted thermometer!
- Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.
Smoked Roast Beef FAQ
It varies from each cut of beef to each individual smoker, but you can estimate that it’ll take you around 2 hours to prepare 3 lbs of smoked sirloin tip roast.
Don’t increase the heat for quicker cooking! This slow and low cooking method is what keeps the meat super juicy and incredibly flavorful.
And be sure to go by temperature — wait until the internal temperature of the thickest part of the cut hits 180-190°F before removing from the heat.
It ultimately depends on the flavors you want cooked into the meat. Fruit woods, such as apple and cherry, are better for pork and poultry, so I wouldn’t recommend those for this particular smoked beef roast recipe.
Since we’re working with red meat, try oak, mesquite, or hickory. Those three will always give great, strong smoky flavor to any cut of meat.
Alternatively, you could go with a maple or pecan for a sweeter, subtle taste.
With love, from our simple kitchen to yours.
Other Amazing Pork Recipes
Smoked Roast Beef
- 3 pounds beef sirloin tip roast, See Notes
- 1/2 cup sweet BBQ rub
- 1 tablespoon chili powder
- 3 tablespoons oil
- Prep a smoker with wood or pellets according to manufacturer’s instructions, and preheat to 225°F.
- Stir the BBQ rub and chili powder together in a small bowl. Place the beef roast on a clean work surface and rub it all over with oil, then rub the seasonings over the oil, pressing down gently to ensure they stick.
- Place unwrapped roast in the smoker. Cook for 2 hours, or until the internal temperature at the thickest portion of the beef reaches 180-190°F.
- Remove smoked beef roast from the smoker and wrap in a layer of aluminum foil. Allow the meat to rest for about 30 minutes before slicing.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2022
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