Ingredients:

  • 1 (3-4 lb / 1.4-1.8 kg) whole sirloin roast, trimmed of excess fat
  • 2 tbsp olive oil (30 ml)
  • 1 tbsp kosher salt (15 g)
  • 1 tbsp freshly ground black pepper (7 g)
  • 1 tbsp smoked paprika (7 g)
  • 1 tsp garlic powder (3 g)
  • 1 tsp onion powder (3 g)
  • ½ tsp dried thyme (1 g)
  • ½ tsp cayenne pepper (optional for heat)
  • Wood chips or chunks suitable for beef smoking (hickory or oak recommended)
  • Water for the smoker’s water pan (if applicable)

Instructions:

  1. Pat the sirloin roast dry with paper towels.
  2. Rub olive oil evenly over the entire surface.
  3. Mix all dry rub ingredients in a bowl; then coat the roast evenly with the rub.
  4. Let the roast sit at room temperature for 30-45 minutes to absorb flavors.
  5. Preheat smoker to a steady 225°F (107°C).
  6. Add wood chips/chunks to the smoker box or charcoal for steady smoke.
  7. Fill the water pan to maintain humidity (if your smoker has one).
  8. Place the roast directly on the smoker grate or on a wire rack in a pan.
  9. Insert a meat thermometer probe into the thickest part of the roast.
  10. Smoke until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, about 2.5 to 3 hours.
  11. Remove the roast from the smoker and tent loosely with aluminum foil.
  12. Let it rest for 15-20 minutes; temperature will rise slightly during this time.
  13. Slice thinly against the grain to maximize tenderness.
  14. Serve immediately with your choice of sides and sauces.