Smoked Sirloin Tip Roast

Ingredients

• 4 pounds (2kg) Sirloin Tip Roast
• Worcestershire Sauce/Apple Cider Vinegar (to moisten the meat)
• 3 tablespoons Smoked Paprika
• 2 tablespoons Brown Sugar
• 2 tablespoons Black Pepper
• 1 tablespoon Salt
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 2 teaspoons Oregano
• 1 teaspoon Cumin
• 1/2 teaspoon Chili Powder
• 1 cup Apple Cider Vinegar
• 3 tablespoons Worcestershire Sauce
• 1 shot Crown Royal Whisky (or bourbon (30ml))

Instructions

1. 1

   Prepare Roast - remove roast from fridge and bring to room temperature (around 30 minutes). This ensures even cooking.

2. 2

   Season Roast - combine spices for spice rub. Rub Worcestershire Sauce and Apple Cider Vinegar on roast. Generously rub the spice mix all over the meat.

3. 3

   Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C). Add wood chunks for smoke.

4. 4

   Insert Probe - place probe in the center of the sirloin, in the thickest part.

5. 5

   Place in Smoker - place beef on a grill in the smoker, fat side up. Close smoker lid. Maintain temperature around 250°F (120°C) for the first 4 hours. Internal temperature of the meat reach around 150°-160°F (65°-70°C).

6. 6

   Bbq Spritz - fill spray bottle with Bbq Spritz mixture. Apple Cider Vinegar, Worcestershire Sauce and Crown Royal Whisky. Spray over meat every 30-45 minutes.

7. 7

   Wrap in Texas Crutch - tear pink butchers paper 2-3 times the size of the meat. Carefully remove meat from smoker and place near center paper. Spritz one final time. Fold one edge over the meat. Tightly fold in the sides and roll to wrap meat securely. Insert meat thermometer.

8. 8

   Return to Smoker - continue to smoke at 225°F-250°F (110°C-120°C) for approx 4 more hours until internal temperature reaches 200°-205°F (93-96°C).

9. 9

   Rest - remove Sirloin Tip Roast from smoker and cover with foil. Allow to rest for one hour.

10. 10

    Pulled Beef - carefully unwrap smoked sirloin, saving any liquids. Carefully using 2 fork (or your hands), shred the beef. Pour excess liquids over the meat and serve immediately.