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Strip Loin Roast Help
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OkieEgger75
Posts: 21
A good friend just stopped by to watch the bedlam game (go Pokes), and he was bearing the gift of a 14 pound strip loin roast. Was planning on seasoning like a steak and cooking indirect at 300 to 350 degrees to a temp of 130ish then reverse sear. Any suggestions for this cook is greatly appreciated.
Muskogee, OK
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Is it a sirloin tip or top sirloin? Top sirloin you can cook as you stated, but sirloin tip is a tougher piece and needs to cook longer to be tender. Probably would have to go to 180 or better.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Actually I have been corrected and mistaken since the beginning. It is a 14 pound strip loin.Muskogee, OK
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Thanks Billy and Steven, sorry for the confusion earlier.Muskogee, OK
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OkieEgger75 said:Thanks Billy and Steven, sorry for the confusion earlier.
Did you edit? All I saw was striploinSteve
Caledon, ON
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OK, Thought billyray was drinking earlier than his normal noon start B-)
Steve
Caledon, ON
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Little Steven said:OK, Thought billyray was drinking earlier than his normal noon start B-)Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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If you pull at 130 then sear, you will end up about 145 - and that will be the least cooked portion. The rest will be warmer than that. You didn't say how you like your steaks but that would be overcooked in my house.
I usually pull about 105 and sear. That gives me a couple of slices of rare in the middle, the ends are medium and most of it is medium rare - a little something for everyone.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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