SMOKED SIRLOIN ROAST
@yasmaniruizbello
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CUT & GOAL
Cut: Beef Sirloin Roast
Goal: Deep beef flavor, perfect crust, juicy medium-rare finish
Key Rule: Sirloin dries out fast — temperature control matters more than time.
Ingredients
Meat
- 1 Beef Sirloin Roast (3–5 lb)
Seasoning (Balanced, Not Heavy)
- Mighty Mesquite Rub
Compound Butter (Finish)
- 4 tbsp unsalted butter, softened
- 1 tsp garlic, finely minced
- 1 tsp fresh parsley , thyme, rosemary finely chopped
- Pinch of salt
- Optional: small squeeze lemon juice
Pellets
- Lumberjack Pellets
- Oak, Competition Blend, or Oak + Hickory (clean, mild smoke)
SMOKER SETTINGS
- Smoke Phase: 225°F
- Finish Phase: 425–450°F
- Target Internal Temp:
- Pull at 128–130°F (medium-rare)
- Do not exceed 135°F
Directions
Prep the Sirloin
Remove from fridge 45–60 minutes before cooking
Pat dry completely
Lightly beef tallow coat
Season Simply
Apply seasoning evenly on all sides
This cut shines with beef-forward flavor — don’t overdo it
Smoker Setup
Preheat smoker to 225°F
Use Lumberjack pellets for clean, consistent smoke
Low & Slow Smoke
Place sirloin directly on the grate
Smoke until internal temp reaches 115–118°F
Compound Butter Application
Remove roast briefly
Spread compound butter lightly over the surface
Temperature Ramp
Increase smoker to 425–450°F
Let the grill fully stabilize before returning the meat
Hot Finish
Return sirloin to smoker
Cook until internal reaches 128–130°F
Rest (Critical)
Remove and rest 10–15 minutes, loosely tented
Do not wrap tightly — steam kills crust
Slice & Serve
Slice against the grain
Expect juicy center, clean beef flavor, zero chalkiness
