How do I cook a top sirlion?

fourseasonegger

I have a 6 pound top sirloin roast for today. Any suggestions on prepping and cooking. Direct or indirect? Temp at 250 or 350? [p]thanks, Paul

Nature Boy

fourseasonegger,
I am thinkin a TRex kinda thing would work nice. A good heavy doe of your favorite beef rub, or a good dose of coarse salt and fresh ground pepper. Sear all around over a hot fire, then rest while you set up an indirect for roasting. Roast at 350 (or thereabouts) until your internal is 120-125 for medium rare. Rest, slice thin against the grain, and enjoy![p]Just one way, but that's what I'd do! Have fun with it.
Chris

The Naked Whiz

fourseasonegger,
Alton Brown (there's that name again) recommends a reverse Trex for top sirloin: Cook slowly and sear at the end. Good luck![p]TNW
[ul][li]The Xert Top Sirloin Method[/ul]

fourseasonegger

Nature Boy,[p]Thanks Chris for your reply. I have just relayed the info to my brother the new egger. I explained to him the indirect set-up as this will be his first time. Rob sends his regards and thanks for the advice.
Paul

Nature Boy

The Naked Whiz,
I have been hearing more and more about searing at the end. Gotta try that soon. I hear you get a more evenly done roast that way.[p]Cheers
Chris