Total Time14 hours or more depending on brine time
1.5 - 2 lb Bottom Sirloin Tri Tip Roast
Kosher Salt ( ½ tsp per pound of beef)
1 Tbsp Yellow Mustard
1 tsp Soy Sauce
3 Tbsp Hungarian Paprika
1.5 Tbsp Kosher Salt
1.5 Tbsp Granulated Garlic
1.5 Tbsp Granulated Onion
1.5 Tbsp Cayenne Pepper
1.5 Tbsp Ground Coriander
1.5 Tbsp Dill Seed, Crushed
1 tsp Mustard Seeds
How to make it
Start by preparing your roast. Trim off any sinew or connective tissue from the surface of the roast, a little bit of . Rub with 2 teaspoons Kosher salt and let sit in the fridge on a wire rack, uncovered for a minimum 12 hours, but no longer than 24. This method is called dry brining and will help form a nice crust while keeping the roast moist.
To make the Montreal steak spice, simply combine the 9 spices and set aside.
The following day, after the roast has brined, pull the roast out of the fridge and let it come to room temperature for about 45 minutes to 1 hour. While this is happening, preheat your smoker to 225 degrees fahrenheit and select the type of wood you’ll be smoking with, we recommend apple or maple.
Next combine the mustard and soy and massage all over the roast. Then liberally coat the entire roast with your spice mixture. Reserve any unused steak spice and store in an airtight container.
Once the smoker is preheated, add your chips and start smoking your roast, fat side up. It will take approximately 30-35 minutes per pound, but it's best to use a thermometer and take it out when the internal temperature reads 130 degrees at the very centre. Make sure to rest the roast, loosely covered, for 30 minutes before slicing.
This Roast makes for a delicious sandwich with a smear of your favourite mustard and a good sauerkraut. Bon appetit!