Ingredients
Scale
- 1 (3 to 4-pound) beef sirloin roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Wood chips of your choice (hickory, mesquite, or applewood)
- Optional sides: grilled vegetables, mashed potatoes, or fresh salad
Instructions
- Pat the beef sirloin roast dry and mix kosher salt, black pepper, garlic powder, and paprika in a bowl. Rub the mixture all over the roast and let it sit at room temperature for 30 minutes.
- Preheat smoker to 225°F (107°C). Place the seasoned roast on the smoker rack with wood chips and smoke for 3 to 4 hours, or until it reaches 135°F (57°C) for medium-rare.
- Remove the roast from the smoker and let it rest, covered loosely with aluminum foil, for 15 to 20 minutes.
- Slice the roast against the grain into thin pieces, garnish with fresh herbs, and serve with your choice of sides.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, warm gently in the oven or microwave to retain moisture.
- Sliced beef can be frozen for up to 3 months for future meals.
- Prep Time: 30 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 220 Kcal
- Sugar: 0g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 80mg