Smoked Sirloin Roast

Name: Smoked Sirloin Roast
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 lb Sirloin Roast; 4 tbsp Kosher Salt; 3 1/2 tbsp Course Pepper; 2 tbsp Season Salt; 1 tbsp Brown Sugar; 1 tbsp Onion Powder; 1 tbsp Garlic Powder; 1 tsp Cayenne; 1 medium Orange Peel; 1 cup Beef Broth; 1/3 cup Molasses; 2 tbsp Water; 2 tbsp Cider Vinegar; 2 tbsp Soy sauce; 2 tbsp Mustard; 3 tbsp Butter; 3 clove Garlic minced; 1 tbsp Worcestershire; 1 tbsp Spicy BBQ Sauce; 1 tbsp Brown Sugar; 1/2 tbsp Course Pepper; 2 tsp Ketchup; 1/2 tsp Fresh Ginger minced; 1/2 tsp Cayenne

Cold Beveridge @Cold_Brew45

Grand Rapids, Michigan

The finished product.

Cold Beveridge @Cold_Brew45

Grand Rapids, Michigan

The finished product.

Saved

Ingredients

2 hours

6 servings

4 lbSirloin Roast
dry rub
4 tbspKosher Salt
3 1/2 tbspCourse Pepper
2 tbspSeason Salt
1 tbspBrown Sugar
1 tbspOnion Powder
1 tbspGarlic Powder
1 tspCayenne
the mop
1 mediumOrange Peel
1 cupBeef Broth
1/3 cupMolasses
2 tbspWater
2 tbspCider Vinegar
2 tbspSoy sauce
2 tbspMustard
3 tbspButter
3 cloveGarlic minced
1 tbspWorcestershire
1 tbspSpicy BBQ Sauce
1 tbspBrown Sugar
1/2 tbspCourse Pepper
2 tspKetchup
1/2 tspFresh Ginger minced
1/2 tspCayenne

Saved

Steps

2 hours

1

Begin by mixing the dry rub together & rubbing it on making sure to thoroughly cover the meat. Then let it sit for 1-2 hours while you get your smoker up to 225°F.
2

For the mop start by mixing everything besides the mustard, butter & garlic together in a bowl to the side. Then melt the butter & add the garlic for 2 minutes. Add the bowl you set aside earlier to the sauce pan & just let it cook for 15-20 minutes over low/ medium heat. Lastly mix in the mustard while its still warm and let it set for 20 minutes.
3

Place the roast on the smoker using the mop marinade every 45-60 minutes to help ensure flavor & moisture in the meat.
4

Pull off the smoker after about 4 hours. The meat should be a temperature of 145-155 while its still medium rare. If cooked to well done this cut of meat will be dry no matter what you do to it.

Saved

Cooksnaps

Saved

Cold Beveridge @Cold_Brew45

on December 17, 2013 00:14

Grand Rapids, Michigan

I am an award winning bbq sauce maker & pitmaster so anything on the grill or a smoker is my specialty, but I do enjoy to get in the kitchen & do some work as well.