SMOKED SIRLOIN ROAST
3½ pounds top sirloin roast
5 tablespoons Montreal steak spice
2 tablespoons sea salt
2 cups wood chips: hickory, mesquite, or oak
digital thermometer (if your smoker doesn’t have one)
Serves 6. Takes 2 hours.*
Preheat electric smoker to 250 degrees. Trim off excess fat from sirloin roast. Rub both sides with Montreal steak spice and sea salt. Roll up sirloin and tie it with kitchen string.
Add wood chips to electric smoker. Add sirloin to basket in smoker. Smoke until internal temperature, as measured by thermometer, reads 145 degrees. This will take about 2 hours.* The thermometer should be inserted into the thicket part of the meat. Check every 15 minutes after 1 hour. If you’re lucky, your smoker will be set up so that your smart phone will tell you when it’s done. Carefully remove basket from smoker and let sit 10 minutes. Carve and serve.
* = Please note that the various smokers perform differently. So, check the manual for placement of sirloin in smoker, cooking temperature, how to use wood chips, and other pertinent information.
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