SMOKED SIRLOIN TIP ROAST RECIPES

Steps:

• Directions: Slow Smoked Sirloin Tip Roast Give your roast a good dusting with your Date Night Doins Steak Seasoning or your favorite seasoning. Set it in an oven safe dish, pour in the red wine. We used GMG’s remote probe so we inserted it and we are ready for the grill. We smoked it for an hour at 150 degrees (66c), and then we turned the heat up to 300 degrees (149c). At 300 degrees there is no smoke and I wanted a little more. So we put a Wedige on the grill with the roast for a smoke boost. Baste every so often with the wine in the baking dish. We did not time this part of the cook, but instead we were looking for an Internal Temperature of 125 degrees (52c). Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill.I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is an awesome smoker so use it for all the wood smoke flavor it will add to your food. Preheat your Grill Grates, I like around 400* (205c) for a cleaning burn. So, after the grill comes up to temp and burns clean turn it back down to 150 degrees (66c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for an hour or so. This is referred to as “Smoking” or “Hot Smoking”. After an hour, turn the (Temperature Control) up to 300 degrees (149c). When the meat reaches an internal temp of 125 degrees (52c) pull it off, cover it and let it rest for 10 minutes before serving. This will be rare. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Steps:

• You will not need all of these spices for one roast, so having an empty spice jar is helpful in storing the leftover spice blend to use later. You may also use other spices of your own choosing if you do not like the ones I used.
• After measuring out each spice, add them to a blender or food processor and process until they reach the desired texture needed to season the roast. The blend should look something like this.
• Place a reasonable amount on a small plate, & then sprinkle liberally over the entire roast. Using a small plate keeps you from contaminating the entire batch of seasoning with wet fingers. Being sure to cover all sides, top and bottom. Then Place in a large recloseable bag or wrap in saran wrap and allow to sit a few hours or preferably overnight in fridge so spices can penetrate the roast. Remove roast from fridge at least one and a half hours before you are ready to grill to allow roast to come to room temperature.
• This is what the well seasoned roast looked like before I placed it in the fridge. Then I brought it to room temperature before placing it on the grill.
• My husband used the Weber Grill to make this roast. I measured out all of the spices, and then pulverized them in a food processor for the roast. Season the Roast, and allow it to marinate a few hours or preferably overnight. Prep grill for INDIRECT HEAT METHOD to cook the roast. By adding the charcoal to one side, then igniting it and allowing it to turn grey for a high temperature before placing the roast on the grill.
• Using a 9X12 size pan, add about 4 tablespoons of Extra Virgin Olive oil. The reason for this is that the drippings from the roast will flavor the olive oil as the roast cooks, and this makes a great flavored Au Jus to go over the Roast once it has been sliced.
• When ready add the roast to the grill. But do not cover the pan with foil. Cover the grill with the grill dome. Then cook using indirect heat(charcoal on one side, & Roast on opposite side of the charcoal) until Roast reaches an internal temperature of 145 degrees F to 150 degrees F. for medium rare. Cook longer if you prefer less rare.Then remove from heat, cover with foil and allow to rest at least 10 to 15 minutes before carving.This allows the juices to redistribute within the roast. Our roast took approximately 2 hours. If your roast is smaller or larger adjust the time accordingly.
• Carve roast into desired slices, then serve the Au Jus over each individual slice as desired.