Sirloin Tip Roast (whole) @ ~325 lid, how long?

[Teddy J.]

Got ambitious and picked up a sirloin tip roast today from the store. ~7.5#, cooking on the performer @ 300-325 lid temp, using pecan wood.

How long till she's ready?

From searching it looks like I'm going for ~140 internal temp for med rare in the center. Trying to gauge dinner time frame.

Never done one of these before, any other tips?

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mitch Josey:
Never done one of these before, any other tips? </div></BLOCKQUOTE>

Nope. When cooking a beef roast, cook it to the level of doneness you like. 140* should be about medium. 130-135 should be about medium rare

 

[Ivan Stratton]

I just cooked one of these yesterday for "Italian Beef". Mine was 11 lbs. I cooked to 130 on my remote thermo and checked it with my thermopen in a couple of spots and towards the back at the bottom it only read 119. I put it back in a 300 degree oven until that area was 130. I let it rest for abot 30 min and most of the roast was medium rare with some that was closer to medium. Heating some up later for another sandwich. I got a great deal on this roast and I have done a couple. Its a great cut as far as Im concerned. There is a horseradish cream sauce floating around on the site somewhere that is great with it.

I found the link

 

[Teddy J.]

Thanks for the info.

Most internal parts were reading 128-134, so I went ahead and pulled it.

It's sitting tented in foil until dinner, probably another 30 min to 45.