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Easter Roast

City Slicker
City Slicker Posts: 95
edited November -1 in EggHead Forum
Used to use the gas grill and rotisserie to do a 10 to 12 pound whole sirloin roast. This would be my first attempt with the egg. Need advice. Raised grid ? Pre sear vs post sear vs no sear ? How long to rest ? 350 degree ? Have an XL, want to do sweet potatoes and veggies too. Thanks in advance. PS, any other cut of meat that would be tastier and more tender ?
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