Traeger Smoked Sirloin Tip Roast Recipes

SWEET & SPICY BEEF SIRLOIN TIP ROAST RECIPE | TRAEGER GRILLS

Steps:

• Season the sirloin tip roast evenly with the Traeger Beef Rub on all sides. Let rest at room temperature for 30 minutes.
• When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the roast. Place the roast directly on the grill grates, close the lid, and cook until the internal temperature reaches 130°F, about 75 minutes.
• In a small bowl, stir together the Traeger 'Que and chili sauce. Once the meat has reached 130°F, brush the roast with 1/4 cup of the sauce.
• Continue cooking until internal temperature reaches 140°F.
• Transfer the roast to a cutting board and tent with foil. Let rest until internal temperature reaches 145°F, about 10 minutes.
• Thinly slice the roast against the grain and brush each slice with the remaining sauce. Enjoy!

TRAEGER TRI-TIP ROAST RECIPE | TRAEGER GRILLS

Steps:

• Cover the tri-tip in enough Traeger 'Que BBQ Sauce to coat, then marinate overnight in the refrigerator.
• Remove the tri-tip from the marinade and discard the marinade. Lightly season the tri-tip with Traeger Prime Rib Rub.
• When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates, close the lid, and smoke for 3-4 hours.
• Remove the tri-tip from the grill and place on a large piece of aluminum foil. Pour the beef broth around the meat, then close the foil tightly to seal. Increase the grill temperature to 350℉.
• Place the meat back on the grill with the lid closed for 45 minutes. Remove from the grill and let rest for 15 minutes before slicing. Enjoy!

DAN'S GRILLED SMOKED SIRLOIN TIP ROAST

Steps:

• 1. You will not need all of these spices for one roast, so having an empty spice jar is helpful in storing the leftover spice blend to use later. You may also use other spices of your own choosing if you do not like the ones I used.
• 2. After measuring out each spice, add them to a blender or food processor and process until they reach the desired texture needed to season the roast. The blend should look something like this.
• 3. Place a reasonable amount on a small plate, & then sprinkle liberally over the entire roast. Using a small plate keeps you from contaminating the entire batch of seasoning with wet fingers. Being sure to cover all sides, top and bottom. Then Place in a large recloseable bag or wrap in saran wrap and allow to sit a few hours or preferably overnight in fridge so spices can penetrate the roast. Remove roast from fridge at least one and a half hours before you are ready to grill to allow roast to come to room temperature.
• 4. This is what the well seasoned roast looked like before I placed it in the fridge. Then I brought it to room temperature before placing it on the grill.
• 5. My husband used the Weber Grill to make this roast. I measured out all of the spices, and then pulverized them in a food processor for the roast. Season the Roast, and allow it to marinate a few hours or preferably overnight. Prep grill for INDIRECT HEAT METHOD to cook the roast. By adding the charcoal to one side, then igniting it and allowing it to turn grey for a high temperature before placing the roast on the grill.
• 6. Using a 9X12 size pan, add about 4 tablespoons of Extra Virgin Olive oil. The reason for this is that the drippings from the roast will flavor the olive oil as the roast cooks, and this makes a great flavored Au Jus to go over the Roast once it has been sliced.
• 7. When ready add the roast to the grill. But do not cover the pan with foil. Cover the grill with the grill dome. Then cook using indirect heat(charcoal on one side, & Roast on opposite side of the charcoal) until Roast reaches an internal temperature of 145 degrees F to 150 degrees F. for medium rare. Cook longer if you prefer less rare.Then remove from heat, cover with foil and allow to rest at least 10 to 15 minutes before carving.This allows the juices to redistribute within the roast. Our roast took approximately 2 hours. If your roast is smaller or larger adjust the time accordingly.
• 8. Carve roast into desired slices, then serve the Au Jus over each individual slice as desired.