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Whole Sirloin Tip help needed please

City SlickerCity Slicker Posts: 95
edited 8:22PM in EggHead Forum
I have an 8.5 pounder ready to put in the egg. I used to do these things on the rotiserrie(sp) on the old gasser, and they came out great. Well great for the pre-egg experience. Archive search has me confused. At this point I am going to go indirect with feet up plate setter on the XL and grid extender. Will have v-rack sitting in dry drip pan up on raised grid. 350 temp and thinking 3 to 4 hours cooking time. Questions, what internal temp to pull it off at and how long to let it sit wrapped up to get a nice juicy pink center? Is this an ok way to do it or am I way off base ? Thanks for advice, have an hour or so before I fire up the egg.

Comments

  • KevinHKevinH Posts: 165
    City Slicker,[p]I think you are on the right track, but I don't believe it will take 3-4 hours at 350 degrees. More like 2 hours. I would pull it off at 125 degrees internal and rest in a cooler for 30 minutes to get medium-rare. Good luck!
  • KevinH,
    Whoa, good thing you answered Kevin! I will shoot for the shorter cook time and I never would of pulled it off at 125, having had no exp as of yet with a big roast. Will do as you suggest and throw it in a warm cooler. Thanks again, Roger

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