rotisserie sirloin roast

Rotisserie Sirloin Roast - a spit-roasted center cut top sirloin makes an awesome (and affordable) main course for a holiday meal.
 
 

Rotisserie Sirloin Roast Recipe

Pound Center Cut Top Sirloin Roast

salt

black pepper

Truss, season, and spit the roast

Truss the roast into a tight cylinder with butcher’s twine, tying it about every inch and a half. Mix the salt and pepper and sprinkle them evenly over the roast. (If you have the time, truss and season this the night before cooking. Rest the seasoned roast in the refrigerator, uncovered. Salting early dry brines the roast, seasoning it more thoroughly.) Put the first spit fork on the roast, run the spit through the center of the roast, and secure the roast to the spit with the second spit fork. Let the roast rest at room temperature until the grill is ready.

Set the grill for rotisserie cooking with indirect medium-high heat (425°F)

For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. (For a kettle grill, I light a Weber charcoal chimney 3/4 full of charcoal, and divide it into two piles on the sides of the grill.)

Rotisserie the roast

Put the spit on the rotisserie and start it spinning. (Close the lid and cook with the lid closed as much as possible.) After 30 minutes, check the roast - it should be browning well - and cut the heat back to medium-low, about 300°F. (On my Summit, I turn off my infrared rotisserie burner - the two outer burners on high give me about 300°F. On a charcoal kettle, don’t do anything - let charcoal burn-down take care of dropping the heat.) Continue to cook on medium-low with the lid closed, checking the temperature of the roast every 15 minutes. The roast is done when it reaches an internal temperature of 120°F for medium-rare, about 60 minutes of total cooking time. (Cook to 110°F to 115°F for rare, 125°F to 135°F for medium. If you want to go higher than that, don’t tell me; I don’t want to know.)

Rest, carve, and serve

Remove the spit from the grill. Be careful – the spit is branding-iron hot. Remove the roast from the spit and immediately remove the trussing twine. Cover the roast with aluminum foil and let it rest for 15 to 30 minutes. Carve the roast, serve, and enjoy!

I use choice; I don’t think I’ve ever seen a prime grade sirloin. I usually cook Certified Angus Beef choice, because it is the best value, quality to cost. (It usually is the top end of the "choice" grading range). I’d cook prime more…if I could afford it. 😀

I have enjoyed your rotisserie recipe's and advice.  I have owned my grill for about 15+ years and never used the rotisserie capability and I came across your blog and decided I needed to give it a try! I have now cooked chickens, top sirloin roast, and ribs...all per you instructions and on my Weber Summit grill.  Somehow I seem to be over cooking. for all three events.  Is it possible that I should just back off the cooking time?  Also, something I learned from you was the overnight seasoning trick...I like it.

Looks good that want im gona cook for Xmas cheers mate

https://www.youtube.com/watch?v=KfgjMo1y3n4

Recipe: https://www.dadcooksdinner.com/rotisserie-sirloin-roast/
Adapted from my rotisserie cookbook: http://dadcooksdinner.com/books/rotisserie-grilling/
Rotisserie and tools used in this video: http://dadcooksdinner.com/tools/rotisserie-tools/

Special thanks to my friends at Certified Angus Beef® Brand for the beautiful sirloin roast!

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Rotisserie Sirloin Roast Recipe

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