Sirloin Tio Roast

Unknown

Zilm here, have not posted anything in a long time and was unable to get into the system using my old handle and password. I have a question for all of my fellow eggers out there.

I plan on cooking a 12.7 lb Sirloin Tip Roast this weekend for a family get together. The Roast is currently marinading in a mixture of wine, soy sauce, garlic, mustard & pepper. I plan on letting this sit in the marinade for approximatly 24 hours before I apply a coat of mustard and a rub overnight.

The question that I have is whether to cook direct or indirect and smoking with a mixture of mesquite & hickory chunks with a handful of cherry chips thrown in.

Weather forecast is heavy rain for Saturday which should not be a problem for the egg. If I cook indirect with a pan of the marinade underneath the roast how much time should I allow for the roast to cook. Was thinking low and slow. Any ideas or suggestions?

70chevelle

How do you plan on serving it? I've done mine, indirect, at around 375-400*. I normally pull it off the egg at around 125* internal, but my family likes rare-med rare. With a tip roast, I'll normally slice thin for sandwiches, although I've also cut thicker slices like you would cut prime rib. I enjoy that cut of meat and love when it goes on sale for under $3/#. Oh, and when I do sandwiches, I'll sweat some onion in olive oil, add some flour then wine (whisking the entire time) then beef broth and any drippings. If there's any trimmable fat, I'll throw that in while it reduces also and then strain it off when it's done. It makes a nice Au Jus. Good Luck.

Unknown

I plan on serving this Medium to Medium Well. I have kind of taken notice over time that the ladies do not like any red or blood in their meat so since there will be more women fold there then men i will have to over cook the darn thing.

4Runner

Couldn't you cut it in half and do one med rare and the other med and make everyone happy. Just a thought. Sure sounds good.