Sirloin tip roast

Unknown

I have a 4.73 lb sirloin tip roast that I want to cook on the BGE tomorrow. Traditional directions say to cook at 350 until it reaches an internal temp....blah blah blah.[p]My experience with the BGE says slow it down and cook it at a lower temp.[p]I plan to rub it down tonight and cook it over a pan filled with water and onions/garlic - and add a little smoke (perhaps one chunk of hickory.[p]Does anyone out there have any guidelines for a lower temp and an idea of how long?[p]DZ[p]

thirdeye

Sarichef,[p]Actually, if that 350° is dome temperature, it will work just fine for a sirloin tip. I think I would forget the water. One thing, you don't want to do is overcook it, maybe 135°-145° max internal. Slice thin against the grain.[p]I do cook tri-tip at lower temp (as well as high temp). They come from the very end of the sirloin, right between the legs. So if you do cook your roast at lower temps, let us know how it comes out.[p]~thirdeye~