Our Smoked Whole Sirloin Cap Roast is simply seasoned with salt, pepper, and garlic before hitting the pellet grill. We smoke it to 125° and then let it rest before thinly slicing the roast for the best steak sandwich, maybe ever.
Whole Smoked Sirloin Cap Roast Recipe
Sometimes a big slab of meat can be intimidating. I know that more times than not, I would just walk right on by them at the grocery store. It seems like a big thing to tackle a whole roast, and something that’s also fairly expensive (especially these days).
I’m going to give you all the tips and tricks you need to make a fantastic roast that’s perfectly cooked and can be used for a ton of recipes all week long.
Smoked beef roasts are perfect for things like French Dips, Beef Barley Soup, in street tacos, and loaded up into a giant roast beef sandwich that not only will you write home about, but you’ll also want to take pictures too.
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Sirloin Cap Roast shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- whole sirloin cap roast
- salt, pepper, and granulated garlic
- smoker/pellet grill
- sharp knife
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How to make a whole smoked beef sirloin cap roast on the pellet grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Season your roast
Don’t be scared, here. You want liberal amounts of salt, pepper, and granulated garlic.
2
Preheat your smoker
225° is where you want to be the whole way through.
3
Smoke it
Always cook to temperature, but depending on the size of your roast you can figure around 1-2 hours to get to a 125° final temp. Get a good thermometer and use it!
4
Pull and rest
Pull the roast once it reaches your desired “done” temperature (there’s a handy chart below). Slice and serve with a traditional steak side dish or load up into a giant steak sandwich.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
See our Leftover Roast Beef recipes here!
Where can you buy a sirloin cap roast?
These roasts are also known as Picanha and is often sliced into steaks and grilled like in our Pellet Grill Picanha recipe. This time, we picked up a could of Top Sirloin Cap Roast from Costco. These have the fat cap trimmed off of the roasts, unlike the signature layer that traditional picanha keeps around.
You can also buy picanha roasts online from services like Crowd Cow and Snake River Farms, and through subscription services like ButcherBox.
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Get my favorite instant-read thermometer
Be a grill hero, and never overcook a piece of meat again. My ThermoWorks thermometers are favorites of mine, and for good reason. They are fast, accurate, durable, and super dependable.
What are good side dishes to serve with a smoked beef roast?
Beef roasts are such an impressive main dish, and you can serve them with au jus and steakhouse-inspired side dishes (like I’ve suggested below) or you can do something a little more low-key than that and pile everything up onto a sandwich roll or sub bun and top it with your favorite fixings.
- Smoked Hasselback Potatoes
- Smoked Baked Potatoes
- Creamy Noodles with Asparagus
- Homemade Caesar Salad
- Smoked Scalloped Potatoes
- Traeger Au Gratin Potatoes
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What else can you make with the leftover smoked sirloin cap?
We cooked a few of these up, and every bite got eaten. Definitely make the Smoked Stuffed Pepper Beef Stew, and don’t even think about skipping over our Beef and Bleu Pita Wraps! In fact, you could use leftovers from this sirloin cap roast in any of these Leftover Roast Beef recipes!
Smoked Whole Sirloin Cap Roast
A whole sirloin cap roast is smoked in the pellet grill and then thinly sliced. Can be used for so many different dishes! Steak sandwiches, flatbread, stroganoff, soup, and so much more.
Ingredients
- 4 pound sirloin cap roast
- 1 tablespoon smoked salt
- 1 1/2 teaspoon cracked peppercorn medley
- 1 1/2 teaspoon roasted granulated garlic
Instructions
- Preheat your smoker to 225°.
- Liberally season the roast on all sides. Put it on the smoker and let it smoke for around an hour. Use a good instant-read thermometer to be sure, and pull according to the chart I've included up in the post.
- Let the roast rest, tented, for 10 minutes before slicing.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 369Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 139mgSodium: 85mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 41g
Nutrition data provided here is only an estimate.
Angie
Sunday 30th of July 2023
My sirloin cap came with a huge slab of fat on it. Do I smoke with fat side up or down; do I remove it?
Nicole Johnson
Sunday 30th of July 2023
A sirloin cap with the fat still on it is actually a picanha steak. Those are delicious. You should leave it on, and roast it picanha style. here's how we do those: https://www.orwhateveryoudo.com/2020/08/pellet-grill-picanha-recipe.html
Eric
Monday 18th of October 2021
I made this recipe over the weekend. It calls for a 4 lb roast and while I had a 4.8 lb roast, an hour at 225 was not long enough to reach and internal temperature of 120. It actually took about 2.5 hours +/-. I doubt that a 4 lb roast would have reached temperature in the hour +/- you've mentioned in your recipe. I suggest this be reviewed for accuracy and updated accordingly.
Other than that, the roast turned out very well, moist and tasty.
Nicole Johnson
Monday 18th of October 2021
Cook times will vary wildly depending on the meat, the weather, the wind, and your own smoker. I never ever cook to time, always to temperature. Glad your roast was delicious! I usually add ALL the disclaimers about times being only a rough rough estimate when it comes to raosts and smokers, but I didn't on this one. Going to fix that now!