Butt over Sirloin Tip?

[Kyle Freeman]

So.... what do you think... butt over sirloin tip. I'll probably cook the sirloin like a brisket, only taking it to about 135 though.

Any advice? Most stuff I see says to cook it at a higher temp.

 

[Brandon A]

How big is your sirloin tip roast?

 

[K Kruger]

Sirloin tip isn't actually sirloin (or 'tip', for that matter); it's round, actually knuckle, from the leg.

Cooking it at a higher temp means a quicker finish and more of a range of doneness. A lower temp means that there will be a more even level of doneness throughout the roast. Your choice.

 

[Kyle Freeman]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Sirloin tip isn't actually sirloin (or 'tip', for that matter); it's round, actually knuckle, from the leg.

Cooking it at a higher temp means a quicker finish and more of a range of doneness. A lower temp means that there will be a more even level of doneness throughout the roast. Your choice. </div></BLOCKQUOTE>

Thats kinda what I figured. Im going to start cooking everything at 8:00 tomorrow morning. Im going to shoot for around 300, hoping to have everything done by 3:00 to 5:00.

I figured id just do it high temp brisket style.

 

[Kyle Freeman]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kyle Freeman:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Sirloin tip isn't actually sirloin (or 'tip', for that matter); it's round, actually knuckle, from the leg.

Cooking it at a higher temp means a quicker finish and more of a range of doneness. A lower temp means that there will be a more even level of doneness throughout the roast. Your choice. </div></BLOCKQUOTE>

Thats kinda what I figured. Im going to start cooking everything at 8:00 tomorrow morning. Im going to shoot for around 300, hoping to have everything done by 3:00 to 5:00.

I figured id just do it high temp brisket style. </div></BLOCKQUOTE>

Its been sitting at around 275 since 8:00 this morning.

The sirloin and the butts are at 130 now... maybe I should have put it on later.