Need cooking time and temp for roast

ric3677

I am trying to convert a poor sole. Sirloin tip roast.
This is about 3 and 1/4 pounds.

Thanks in advance.......Rick in Mt.

Mr. & Mrs Potatohead

My rule of thumb is about 25 minutes / lb. at about the 300 F. mark. But...the temp. is the final rule.
Med. rare 140 - 145 F
Med. 155 - 160 F.
I wouldn't go past the 160 mark....But that's just me.
Some folk realy like well done...I'm just not one of them. OTOH, I don't care for rare either, and some do so you gotta' for for a finel temp.

PhilsGrill

Here are the cook temps you want. Cook at 300-325.

Rare 120-130F (49-54C) Red center, warm, tender, juicy

Medium rare 130-135F (54-57C) Pink center, warm, firm, can be juicy

Medium 135-145F (57-63C) Tan center with some hints of pink, firm, not very juicy

Medium well 145-155F (63-68C) Tan center, firm to tough, little juice

fishlessman

this is the chart i use, problem is that my idea of med/rare isnt everybodies. this chart has pulling temps and ideal resting temps
http://www.reluctantgourmet.com/doneness_chart.htm

stike

those temps are in line with the temp at serving time, rather than the temp you take it off the grill, no? i'd pull a roast at least five, maybe seven (even ten) degrees lower off the grill, and let the roast coast another 5 to ten degrees as it rests.

medium rare is 140, but if you take it off the grill at 140, it'll be 150 on the plate, in my experience.

Mr. & Mrs Potatohead

YES..Those were / are serve temps. Sorry I guess that was a bit unclear / missleading.
Thanks for the link fishlessman! That's a very nice referance.