Smoked Roast Beef Sirloin Recipe
Meat prices are high right now, and this can cause undue stress when cooking for a group or gathering. Stress no more! This recipe is going to help you turn a humble sirloin roast into a centerpiece you will be proud to serve your guests at your next family feast or holiday meal. A sirloin roast has fantastic flavor, and when cooked and served right, it can stand up to any prime rib roast. Greg from Ballistic BBQ will show you how to make a perfect reverse seared Beef Sirloin Roast every time using the Slow 'N Sear® Kettle. Take a look!
- 1 Whole Beef Sirloin Roast
- Kosher Salt
- Not Just For Beef Rub
Remove all the silverskin and large sections of fat from your sirloin roast. Removing the tough silverskin will help the meat absorb the seasoning and make for a very tender bite. Place your roast on a rack (such as the Drip ‘N Griddle Pan-Deluxe) and season all sides of the meat with coarse kosher salt. Keep the meat on the rack and place in the refrigerator overnight.
Remove the roast from the fridge about one hour prior to your cook and keep at room temperature. 15-30 minutes before starting the cook, season thoroughly with Not Just For Beef Rub.
With the Beef Sirloin Roast rubbed let it sit for a few minutes while you get your grill set up for cooking.
To set up the grill place about 15-20 fully lit briquettes into the Slow 'N Sear, at one corner of the basket. Then fill up the rest of the Slow ‘N Sear basket about 2/3 full of charcoal briquettes. If you would like to add a few wood chips, or chunks for smoky flavor, you can at this point.
With our grill sitting at 225 with clean smoke, place the beef sirloin onto the grill opposite the Slow 'N Sear. Next attach a leave-in remote thermometer into the center portion so that we can monitor the temperature as it cooks. Once everything is done, close the lid and begin cooking at 225F.
Once your beef sirloin has reached an internal temperature of 127 Remove the roast from the kettle and allow it to rest. Open up the bottom vent of the kettle and leave the lid off, to allow the charcoal to come up to full searing temperature.
With the charcoal ready to go, it’s time to have some fun! Sear off all sides of the roast for about 40 seconds, over direct heat. Remove and allow to rest prior to slicing very thin. Enjoy!
Creamy Horseradish Sauce
- 1 cup sour cream
- ¼ cup mayo
- ¼ cup horse radish (more or less to taste)
- 1 teaspoon English style mustard (more or less to taste)
- Fresh ground black pepper (to taste)
Thoroughly mix above ingredients, then add unsalted beef broth until you reach your desired texture. This is perfect as a dipping sauce, or on a sandwich!