BBQ Sirloin Roast

1 Tbsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. black pepper
3/4 c. barbecue sauce, divided
1 (3 lb.) sirloin tip roast

Heat grill for indirect heating by heating one side of the grill to medium heat and leaving burners on the other side of grill turned off. Mix chili powder, pepper and garlic powder; rub onto all sides of meat. Place on cool side of grill; cover with lid. Grill meat, without turning, one hour. When internal temperature of meat reaches 140°, brush meat with 1/4 cup barbecue sauce. Grill 10 minutes or until internal temp of meat reaches 150°. Transfer meat to carving board; tent with foil. Let stand 10 minutes or until internal temp reaches 160°. Cut meat across grain into thin slices. Add to remaining barbecue sauce in large bowl; toss to coat. Makes 12 servings. To save meat juices, use a carving board with an indentation or ‘trough’ to catch juices from roast as it is sliced. Mix juices with barbecue sauce before tossing with sliced meat.

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