Smoked sirloin is always a good idea. I don't always put a heavy crust or rub on meat for fear that it will overpower the flavor of the meat itself. Every now and then however, I feel the need to get some STRONG and really awesome flavor on the outside, and you just cant beat that perfect dark crust on the outside!
4 Lbs Sirloin Tip Roast
1C Brown Sugar and Coffee Rub
1/4C Beef Broth
Allow the meat to get to almost room temp ( set out bout 30 min)
Using a flavor injector , inject the beef broth into 5-6 places in the sirloin.
Pat dry, and rub evoo on all sides. COVER in the rub. Seriously, use A LOT of rub.
Set Smoker to "smoke" setting with the lid open 4-5 minutes
Shut lid and set to (225F). After about 10 minutes of preheating place the meat directly on the grate.
Cook for 2.5-3 hours or until it hits an internal temp of (145F)
The outside should be BLACK and have a strong scent of coffee, but at the same time sweet, and spicy.
Cover in foil and Let the meat sit about 10 minutes before slicing to reabsorb juices ( don't wanna miss out on all that goodness!)
Brown Sugar and Coffee Rub
3/4C Brown Sugar
1/2C Coffee Grounds
2T Ground Black Pepper
1T Chili powder
Combine all ingredients. Save any extra in an airtight container.
Fig Balsamic Glaze
1C Balsamic Vinegar
2T Granulated Sugar
2 Figs, minced
Combine all ingredients and simmer stirring every so often until reduced by half. It should be the consistency of syrup.
Slice up the meat and drizzle with glaze. This dish is perfect with some mashed potatoes and roasted veggies.