Beef Loin Top Sirloin Roast

Fire in the Hole

The Mrs. has spoken and I need some help. The long and the short of it is for some time now I have been in charge of cooking pulled pork BBQ and ribs for family functions. Last Christmas, for one of the get-togethers, another family member commissioned a friend of theirs to cook a beef loin top sirloin roast. This friend is a accomplished cook and provided an outstanding roast, the best I have ever eaten.[p]Of course, now that the roast is but a fond, distant memory, my wife insists that I could surely do one just as good on the Egg and I have been given my marching orders to accomplish this task, post haste![p]Oh, boy ...[p]Now, I am foreseeing where this is going. If I succeed, I am sure that my wife will insist upon me also providing an occasional roast for the extended family. I think she enjoys all of the attention that my BBQ brings. So far, I have batted 1000 with the pulled pork and ribs.[p]The problem is, I have a great amount of confidence in my ability to produce high quality BBQ pork and ribs. But I have never attempted a top sirloin roast or anything even close before. I am not even sure where to start.[p]Any and all help will be greatly appreciated. I need advice on meat selection and preparation, rubs and/or seasonings, egg set up and cooking times and temps. I know this asking a lot, but the folks on this forum have always come through in the past and I highly value everyone's input.[p]Thanks in advance!

Lawn Ranger

<p />Fire in the Hole,[p]Here are 2 that I've done recently. The double was Christmas Day,...the single for a dinner with friends. 3+ inch prime top sirloin prepared the day before with QBabe's coffee encrusted rub recipe. Sear at high temps for a couple of minutes per side, then remove and rest while stabilizind Egg at 300 - 350. Set up for indirect and pull at about 130 internal. Be sure to tie the roast before cooking to keep it from spreading apart on you.[p]Good luck![p]Mike
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Fire in the Hole

LawnRanger,[p]Perfect! This is exactly what I was looking for. Thanks again![p]BTW, you aren't going to believe this. The gentleman that cooked the original roast that started this whole thing offered me and my brother-in-law that very same BEER when we went to pick up the roast at his home. This must be a good sign!

BajaTom

Fire in the Hole,
You can't go wrong with a standing rib roast. You can get a USDA choice grade at Sams or Costco for somewhere in the 6 to 7 dollar range. There are all kinds of recipes on the forum for this cook. I cook mine at 350 dome till internal temp of about 130 and then a quick sear to form the crust. LOl, Tom

Fire in the Hole

Bajatom,[p]Thanks for the reply. I did search the forum and found several recipes, but none that really tickled my fancy.[p]Looks like the main difference between your method and LawnRanger's is when the sear is done.[p]With these pointers I should be about ready to give it a try. I think QBabe's coffee rub will be my first shot at seasoning as that appears to have a wide following.