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Sirloin tip roast
Babyray
Posts: 250
Started a sirloin tip roast 6#. Seared at 400 deg. for 20 min. per side in v-rack in drip pan with less than an inch of water in pan. Thought to let the temp of Egg drop to 230 and then supposedly cook for about another hr. until internal temp was about 140 for med. when I got temp. down to 230 the int. was already at 140 when I inserted the probe, but upon cutting into the roast (which I hated to do)it looked like it was still very, very rare. I am still cooking at 230, but internal says 141. (this internal with wrapped cord leading to the thermometer sitting on table next to BGE has been very reliable in the Past) Any suggestions?? Thanks, Ray