Smoked Top Sirloin Cap
A two pound top sirloin cap roast is seasoned with a flavorful dry rubs and smoked to an internal temperature of 135F.
Equipment
- Traeger, Pit Boss or Z Grills pellet grill
Ingredients
- 2.5 lbs Top Sirloin Cap Roast (Picanha)
- 2 tbsp yellow mustard
- Dry Rub Ingredients
- 3 tbsp salt
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp black pepper
- 1 tbsp brown sugar
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1/2 tsp celery powder
- 1/4 tsp Accent (MSG)
Instructions
- Combine the dry rub ingredients and mix well.
- Lightly coat the roast with the yellow mustard or other binder of choice.
- Apply a generous coating of the dry rub to the roast and let stand at room temperature for 30 minutes.
- Set your pellet grill to 225F using hickory pellets or wood of choice.
- Smoke the meat for 90 minutes or until an internal temperature of 135F is reached.
- Let the meat cool and slice thinly against the grain.