Smoked Venison Sirloin Tip Roast on a Kamado Grill

Tom's Smoked Caveman Venison Sirloin Tip Roast

Get ready to experience some serious flavor with this smoked venison sirloin tip roast, made perfectly on the Char-Griller Akorn Jr. Kamado Grill. The Akorn Jr.'s ability to maintain steady, low temperatures is key to getting that tender, juicy venison packed with smoky goodness.

"It was also my first time smoking venison so Tom gave me some tips on how to make it and I went with it. So I named this one after him: Tom’s Smoked Caveman Venison Sirloin Tip Roast. Big thanks to him for sharing a piece of his hunt & knowledge on how to make it. It came out great and looking forward to making more venison in the future." - James Llorens

Whether you’re new to smoking or a seasoned pro, this recipe brings out the rich, gamey flavors of venison while adding a hint of char and smoke that only a kamado grill can deliver.

To take it up a notch, this recipe finishes with a caveman sear—where the roast is placed directly on the hot coals for a quick, intense sear that locks in all the juices and adds a bold, crispy crust.

Grab your favorite wood chips and let's fire up the Akorn Jr. for a delicious, wild take on smoked venison.

Instructions

1. 01

   Using olive oil for the binder, lather up a 3 pound Venison Sirloin Tip Roast.

2. 02

   Season all sides with TD’s Spicy Carne Sutra & Certified Sazón Seasonings blends.

3. 03

   Fire up the Akorn Jr. with lump charcoal & post oak smoking wood to 225°. I also used the Smokin’ stone to offset the fire.

4. 04

   Place the Venison Sirloin Tip Roast on the grill and spritz beer every 30 mins.

5. 05

   Smoke the venison to internal temperature 135°, about 70 minutes

6. 06

   Remove the meat from the grill and remove the cooking grates and Smokin’ Stone to set for the Caveman Sear

7. 07

   Allow the coals to get hot and place the meat directly on the coals for a few minutes on each side

8. 08

   Remove and rest for 10 minutes

9. 09

   Slice & enjoy!

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