15.5 lb Top Sirloin Roast Cooking Help

Oilbrnr

New to the BGE, but I've done two successful pork butts, and the wife wants some beef. I picked up the roast at Smart and Final the other day. Suggestions on cooking temp and target internal temp, I'm assuming 135*?

Thank for any input.

Popsicle

I would recommend cutting it ½ to make a couple 8#ers. That allows for more end pieces and a much quicker cook. Cook indirect at 350. 135 is a great temp to pull and let rest for 20 minutes. Remember to tent while resting. Good luck and let us know how it turns out. Popsicle

Mike in Abita

Bente posted this below, in the "What are you cooking for Super Bowl" thread. These look fantastic to me and I have saved them to my recipe box.

Good luck with your cook.

http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=398914&catid=1

Oilbrnr

Good idea about splitting it in half. I was thinking about that. Any rough idea on total cooking time? Hrs/lb?

Popsicle

Time wise will depend on several things. If you cut in ½ and bring to room temp. before starting cook, I would say a little over 1 hr. per lb. If it is cold, about 1 ½ per lb. I always found the better grade of meat the quicker it cooks. I think the fat content has a lot to do with it. Good luck. Popsicle

Broc

Whoa!

1.5 hours/pound at 350F -- ?

Am I reading that correctly?

~ Broc

Popsicle

Broc, you read correctly, I just typed incorrectly. The times are for direct on a raised grid and not per lb. but total cook. Somehow I got hrs/lb on my mind and went from there. Indirect should be about 2 hrs. Thanks for catching my brainf---. Popsicle

Oilbrnr

Cool, thanks for the help and I'll post results. I'll shoot for ~2hrs at 350* indirect.