Smoked Beef Sirloin

Smoked Beef Sirloin

Total Time: 4 hours, 20 minutes

Prep Time: 20 minutes

Cook Time: 4 hours

Servings: 4-6

Suitable For: Discerning meat lovers

Adding a smoked beef sirloin steak to your braai is the best way to take outside cooking to the next level. There’s something classy about a rare, juicy, sliced piece of beef sirloin served piping hot. Or alternatively, let it cool and serve cold with a variety of salads. Either way, you can’t go wrong with South Africa’s quality beef and Megamaster’s delicious smoked recipe.


1 whole sirloin (3-5kg)

20g Maldon, or normal salt

40g coarse black pepper

50g brown sugar

250ml honey

100ml whole grain mustard

50g rosemary

100ml truffle oil


150g oak chips - about a handful 

20 bay leaves

20g cumin seeds

10g smoked paprika

30g rooibos

10g ground nutmeg        

20ml truffle oil

3kg briquettes


  1. Marinade the sirloin with dry ingredients and truffle oil. The longer, the better. 
  2. Start the fire in your smoker. Once the coals are white and glowing, add the smoke mix. Don’t use more than 3kg of briquettes. 
  3. In the offset-smoker, sear the sirloin fat-side down for approximately 3 minutes on each side at high heat. 
  4. Once done, put the sirloin into the main smoker and smoke for 3.5 - 4 hours, depending on how smokey you want it. (See Tip 1) 
  5. Once the wait is over, serve this smokey dish with cornbread and BBQ sauce topped with wild rocket.


Tip 01 Tip 01

Pro Chef Tip: 110°C as the perfect smoking temperature – low and slow. Check every 30 minutes, bearing in mind that every time you open the grill, you lose heat. So be quick.

Tip 02 Tip 02

Marinate your sirloin overnight for the best results.

Tip 03 Tip 03

You can now get oak and cherry wood for smoking from Megamaster