Smoked Sirloin Tip Roast on the Traeger Ranger (Medium Doneness)

If you’re looking for a foolproof way to cook a smoked sirloin tip roast to juicy, medium perfection, you’ve come to the right place. This recipe is designed specifically for the Traeger Ranger pellet grill, making it ideal for full-time RVers, weekend campers, or anyone who loves wood-fired flavor in a compact setup. Using a wireless meat thermometer like the ThermoPro TempSpike, you can monitor your roast without lifting the lid—ensuring perfect doneness every time. Whether you’re cooking at a campsite or right outside your RV, this method delivers tender, flavorful results with minimal fuss and maximum flavor.

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We recently smoked a 1.76 lb sirloin tip roast on our Traeger Ranger, and it came out chef’s kiss. Lisa prefers her beef more on the well-done side, but this time I cooked it just how I like it—perfectly medium, with a warm pink center and tons of smoky flavor. I usually add a bit of Dijon mustard to the marinade for depth, but I skip it when I’m making it for Lisa since she’s not a fan.

Why Sirloin Tip Roast?

Sirloin tip roast is a lean, budget-friendly cut that takes on smoke like a champ. It’s not as tender as a ribeye, but when smoked low and slow and then reverse-seared, it turns out beautifully. It’s ideal for slicing thin and stacking on a plate or piling onto sandwiches the next day.

Gear We Use

This cook was done on our Traeger Ranger, paired with the ThermoPro TempSpike Wireless Meat Thermometer. The TempSpike is a game-changer for RV grilling—it’s completely wireless, easy to charge, and lets you monitor the internal temp from your phone via Bluetooth. No more lifting the lid or guessing.

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Ingredients

• 1.76 lb beef sirloin tip roast
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard (optional – I skip it for Lisa)
• 1 tsp kosher salt
• 1 tsp coarse black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried rosemary (crushed)
• Optional: Fresh rosemary or thyme sprig for the grill
• Wood pellets: Hickory, Mesquite, or Cherry

Instructions

1. Marinate the Roast

In our small RV kitchen, I like to mix everything up directly in a gallon-size Ziploc bag—saves bowls and cleanup.

Add the olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard (if using), salt, pepper, paprika, garlic powder, onion powder, and rosemary to the bag. Seal it, give it a good shake or squish to mix, then drop in the roast.

Seal the bag again, press out the excess air, and massage the marinade into the meat. Lay it flat in the fridge and let it marinate for 2 to 4 hours, flipping it over once or twice if you think of it. Overnight is even better if you’ve got the time.

Note: I leave out the Dijon mustard when I’m making it for Lisa—she’s not a fan—but I include it when it’s just for me. Totally optional.

2. Preheat the Traeger

Preheat your Traeger Ranger to 225°F using your preferred wood pellets. Let the grill come fully to temp with the lid closed—takes about 15 minutes.

3. Bring the Roast to Room Temp

Take the roast out of the fridge about 30–45 minutes before grilling so it can come to room temperature.

4. Smoke It Low and Slow

Place the roast directly on the grill grates. Insert a probe into the thickest part if using.

Smoke at 225°F until the internal temperature hits 130–135°F. This usually takes 1.5 to 2 hours, depending on the roast’s thickness and your ambient temp.

5. Reverse Sear for a Killer Crust

Once the roast hits 130–135°F, either:

• Crank the Traeger up to 400–450°F and sear the roast 2–3 minutes per side
  OR
• Sear it in a hot cast-iron skillet with butter until a nice crust forms

Your final internal temp after searing should be 140–145°F for medium.

6. Rest and Slice

Wrap the roast loosely in foil and let it rest for 10–15 minutes. This lets the juices redistribute and finish the cook gently to about 145–150°F.

Slice thinly against the grain for the most tender bites.

Serving Ideas

• Pair it with air fryer baked potatoes, campfire corn, or a skillet veggie mix
• Serve with horseradish sauce, smoky au jus, or even chimichurri
• Leftovers? Stack thin slices on a crusty roll with provolone and grilled onions

Final Thoughts

This medium-done smoked sirloin tip roast turned out beautifully juicy with that signature pellet-smoked flavor and a crisp crust. If you like a bit of pink in the center and a ton of flavor in every bite, this is the way to go. Lisa still prefers her roast a little more done, so I usually make hers separate or slice off her portion and toss it back on for a minute or two.

Have you tried this recipe? Do you have a favorite version of this recipe, or a twist you’d recommend?
We’re always up for trying something new and tasty in our RV kitchen!

Thanks so much for stopping by and sharing a little kitchen time with us.
If you have any questions, tips, or comments, drop them below—we’d love to hear from you!

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