Perfect Sirloin Roast on the Rotisserie was a huge beefy treat with just a few ingredients and a “Kiss of Smoke”. We also used Briggs True Bourbon Bacon BBQ Sauce for a finishing glaze. Talk about great eats!!!

This 10lb. hunk of beef made a great dinner with friends, plus lots of awesome hot and cold sandwiches. Patti’s imagination is whirling with lots of recipe plans for the leftovers.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Perfect Sirloin Roast on the Rotisserie
A Gas Grill Recipe

Prep Time: 10 minutes
Cook Time: 4 hours @ 350* (177c)
Grill: Gas
Pellets: BBQPelletsOnline (in smoke box)

Ingredients: Perfect Sirloin Roast on the Rotisserie

• 1 10 ½ lb. Sirloin Tip Roast
• Briggs True Texas Seasoning Rub, to taste
• Briggs True Bourbon Bacon BBQ Sauce, to taste
• Beef broth
• Garlic cloves

Perfect Sirloin Roast on the Rotisserie
A Gas Grill Recipe

Cooking Directions: Perfect Sirloin Roast on the Rotisserie

I have found that it is easier to season big meat like this roast after you get it on the rotisserie. I tied it with butcher’s twine just to keep it from flopping around on the spit. So, set it up on the grill and season it as it rotates.

Place your sirloin roast onto your rotisserie rod so that you can place it over a burner that you don’t light for “indirect heat”. I always use the far-right side for this, but it doesn’t matter if you set up on the left or right if you can control the heat.

Generously season your roast with Briggs True Texas Seasoning Rub and you’re ready for the grill. Adjust the burners you are using to cook with to 400* (205c), this is low temperature on my gasser.

Light your wedgie for that “Kiss of Smoke”, I checked things after a half hour to make everything was looking good. Then, every half hour until my internal temperature was 110*(43c). I sauced it with Briggs True Bourbon Bacon BBQ Sauce and light the burner under roast to add a little char to it.  I sauced it again after 15 minutes and pulled it off the grill around 115* (47c).

When the meat reaches an internal temperature around 115* (47c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Perfect Sirloin Roast on the Rotisserie
A Gas Grill Recipe

Perfect Sirloin Roast on the Rotisserie
A Gas Grill Recipe

Perfect Sirloin Roast on the Rotisserie
A Gas Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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