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sirloin roast on tomorrows menu, what about gravy...

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smokesniffer
smokesniffer Posts: 2,016
in EggHead Forum
Going to do a 3 pounder tomorrow. Going to go indirect at 250, for a low and slow. Plan is to pull it at about 130-135. Then take the plate setter out and crank up the heat and sear it. I LOVE gravy, here is where I could use a suggest or two. Pan sitting on green feet on the PS, is this enough so that the drippings don't burn. I am not sure if I should put a little water or beef stock into the pan or not?? Help Please. 
Or should I do the roast in a Dutch Oven on the grill indirect? Would that give me more drippings. Gotta have Gravy! 
:\"> TIA
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