Smoked Sirloin Roast.

Ok so. Sirloin roast is a cheaper cut of meat, but that doesn’t mean you can’t treat it right and make a great smoked meat. I will be starting with the rub. Then moving on to the smoke. You easily do this in an oven also, but you will not have that smoke taste or that beautiful and tasty smoke ring.

Ingredients:

Steak rub:
1/4 cup salt
1/2 cup dark brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon smoked paprika
2 tablespoons chili powder
2 tablespoons black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper

Roast:

Sirloin roast tied up into a football shape

Ok lets start with the rub.

Pretty easy. Start with the salt and dark brown sugar. then add all other ingredients and whisk. This will make more than you need for one roast. Save the rest for later.

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I get a pretied sirloin roast. Leave it out for 15 -20 minutes to loosen it up. If you can’t get it tied get as round of roast as you can and ask your butcher for some butchers twine. Yes they sell it, but the butcher will most likely give it to you. Also they tend to remember you as a cook. Always good to have a butcher on your side. You don’t need as much as you see in the picture. Just tie it in as much in a football shaped roast as you can. Cover the roast with the rub. Rub it in and do it again till you can’t get anymore to stick. Put in the refrigerator for an hour or so to pull out some moisture. Get your smoker or oven ready for the cook. Your going to want it at 215f-220f degrees.

Put in smoker or oven for 3-31/2 hours, or until it reaches 130f to 140f. 130 will get you a medium rare. I cooked this one to 135f even though I like it rare wife not so much so a little over works for me.

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Slice and enjoy. Also makes great sandwiches, or anything you might put chopped or sliced steak.