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Sirloin Tip Roast

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jeffwit
jeffwit Posts: 1,348
in EggHead Forum
Hello, all.
I'm pretty much a lurker here, but I've been Egging for several years now. I'm looking to update some of our recipes, and would like your advice on one. I'm cooking a tip roast tonight. We have a recipe for the oven (gasp) that we like, but why use an oven for a piece of meat when you have an Egg?
Has anybody done a tip roast in a way they really enjoyed? Reverse sear it like a steak? Season it and cook it indirect? The options are wide open at this point, so fire away. :)
Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
“Honey, we bought a farm.”
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  • Lit
    Lit Posts: 9,053
    I have cooked a decent amount of these. The ones from Costco are usually small enough that they will fit in a gallon ziplock so I usually season them and put them in the ziplock and hot tub them for at least an hour and try to keep the water at 105-110 range then re season some afterwards. This just makes it so they don't have to cook as long and they don't dry out. I usually cook direct first to get a decent crust then go indirect to finish and pull around 125. Even with the hot tub there is still plenty of time on the egg to get some smoke flavor.
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