Hello everyone !
I was hoping for a few tips on cooking 2-10 lb sirloin tip roast's. I have a large egg, place setter, etc. Was just hoping to get a few suggestions on how long, temps to cook at and when they would be ready to take off. I am cooking for a large group of people, and was hoping to do these perfect ! (well anything on the EGG is perfect!)!
Anyhow any suggestions would be greatly eggpreciated !! Thanks alot !