Slow Smoked Sirloin Tip Roast, tender, juicy and melt in your mouth good. We were wanting BIG MEAT for our Date Night Dinner so we went shopping. Patti and I looked at steaks, short ribs and then we saw this 5 ½ pound Sirloin Tip Roast. We smoked it for an hour in Green Mountain Grill’s Gourmet Blend Pellet Blend then, put a little heat to it with a Wedgie boost so we could eat tonight. So good and well worth the wait served with Patti’s twice baked potatoes.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood pellet patio heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
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.