First Tip Roast - Recipes?

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I'm planning on cooking two Sirloin Tip Roasts this weekend on my Performer and EZ-Que Rotis. I've cooked a bunch of Rib Roasts using a simple rub. I suspect, though, that since the Sirloin is more lean, that perhaps a marinade or more robust rub is in order. I plan on cooking using indirect heat on the rotisserie at about 325 degrees until center reaches 135. Any suggestions?
Thanks in advance -
 
Not overly fancy but whenever I've done sirloin tip I just use onion, garlic, rosemary, salt and pepper and slice it very thin. I've enjoyed it this way but in all honesty I've only done about a half doqen of them now. I also use the ez q to do them and take them to about the same internal your looking at.

Clark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by MattF:
I'm planning on cooking two Sirloin Tip Roasts this weekend on my Performer and EZ-Que Rotis. I've cooked a bunch of Rib Roasts using a simple rub. I suspect, though, that since the Sirloin is more lean, that perhaps a marinade or more robust rub is in order. I plan on cooking using indirect heat on the rotisserie at about 325 degrees until center reaches 135. Any suggestions?
Thanks in advance - </div></BLOCKQUOTE>Not done any on the rotis but I've cooked a few sirloin tip roasts. Done a couple like this Herb Crusted , herbs just might all fall off on the rotis though.

I'd leave all external fat on (not trimmed). If you can manange with your performer it wouldn't hurt to start out hot then bring it down towards the end.

Based on a 10 lb sirloin tip roast it might look something like this: 450F for an hour, 375F for an hour finish at 325F.
 
Thanks for the recipes - the roasts turned out great - cooked at about 350 to an internal of 135. They were done to medium rare with a small bit of medium on the ends - just perfect, in fact I've been eating leftovers on sandwiches all week.
Thanks again,
 
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