Decided to try a 4lb top sirloin roast last night. Used an herbed butter (fresh thyme, parsley, Dijon). Seared on the CI skillet then put on the Egg, 275 deg for about 1.5hrs and pulled it off at 130 deg. Let it rest for 20 minutes where the herbed butter melted and created a sauce of meaty deliciousness - hence the pile of meat as I kept turning the pile to make sure everything was coated. My daughter's boyfriend, one of the most picky eaters I've ever met, dug it so I guess I got it right.
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating