Ingredients:

  • 1 (3 to 4 pounds / 1.4 to 1.8 kg) beef sirloin roast, trimmed of excess fat
  • 2 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional, for subtle heat)
  • 2 tablespoons olive oil or mustard (for binding rub)
  • Wood chips or chunks (hickory, oak, or applewood recommended)

Instructions:

  1. Pat the sirloin roast dry with paper towels and rub the olive oil or mustard evenly over the meat surface.
  2. Combine salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne in a bowl. Generously sprinkle and rub the seasoning all over the roast. Let the roast rest at room temperature for about 1 hour to absorb the flavors.
  3. Preheat your smoker or grill with indirect heat to a steady 225°F (107°C) and add soaked wood chips or chunks for smoke.
  4. Place the roast on the smoker grate, fat side up. Close the lid and maintain the smoker temperature at 225°F (107°C). Smoke for about 3.5 to 4 hours until internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
  5. Remove the roast from the smoker and tent with foil. Let rest for 20 to 30 minutes to allow juices to redistribute.
  6. Slice against the grain into thick slices and serve with your chosen sides and sauces.