Enjoy the combination of smoked roast sirloin with red wine reduction sauce in this recipe from @smokevert.
The red wine reduction sauce add extra zest to the sirloin, already bursting with flavor.
Remove any excess fat from the roast and save for later.
Cook at 250°F until the internal temp hits 120° could take as long as 3 hours. Once you reach desired internal temperature. Remove and set aside.
Now crank up the heat to 500° (or as hot as your smoker will get). Place the roast back in for about 10-15 minutes, just to get that extra crispy, caramelized exterior. Remove and set aside to rest.
While the roast rests, make the red wine sauce. Render the excess fat in sautée pan over medium heat for a few minutes. Add the minced shallots, cook until translucent. Add the red wine, beef stock, and rosemary sprig. Reduce by half. Once reduced, whisk in the butter. Adjust seasoning as needed.
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