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4.5 lb. sirloin tip roast

edited 12:00PM in EggHead Forum
Is it possible to cook a sirloin tip roast on the egg that comes out very tender or is this piece of meat better for oven braising


  • BacchusBacchus Posts: 6,019
    I don't have your answer, but if "oven braising" is the key, then you could still do it on the egg. If you don't already have one, you can pick up a Cast Iron Dutch Oven at Walmart for $25-$40. In fact, this sounds pretty darn good. I might have to do that......
  • civil eggineercivil eggineer Posts: 1,547
    Guaranteed it will be better on the egg. Since sirloin is generally lower in fat marbling, I would cook around 400 dome temp until internal meat temp was around 140 then pull and rest in cooler.
  • Old SaltOld Salt Posts: 357
    A week or so ago someone posted about cooking an huge sirloin tip roast if my ancient memory serves me.
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