Help with Roast Beef

Banker John

I want to make roast beef on the Egg this weekend. I have never bought or cooked a roast beef.[p]What cut of meat do I buy?
What set up should I use?
What temp?
What internal temp to get a nice medium (Pink but with clear juices - no blood)?
How long to expect for cooking time?
Any suggestions for smoke ( I have peach, mesquite, pecan, hickory & oak to choose)
How large of a hunk-o-meat for 7 adults + s children?[p]I appreciate your help. The last advice on the turkey for the same crowd was a real hit and there is a request for Roast beef this time.[p]Banker John

Chef Wil

Banker John,
Here is what I do about 2 or 3 times a month. I get about a 6 pound top sirloin roast, end cap removed. The end cap is usually grissle and not very tender. I use the yellow mustard and favorite rub for the outside. I inject a solution of my fav rub in apple juice. 1/4 cup rub and 1 cup apple juice. BGE gets to about 325 degrees direct. Internal probe needs to reach between 158 to 160. Let the roast rest for about 1/2 hour then slice. It has been the most tender and moist roast without a bunch of fat inside.
Hope this works for you and good luck.
psst....turn about every half hour and it takes about 1.5 hours to cook.

JSlot

Doesn't that high of an internal temp make the outside really well done, Wil?[p]Jim

Chef Wil

JSlot,
not really JSlot, but then again I like a crust on the outter part of my roast, I prefer my internal at about 152 and as it cools down it usually gets to about 155, He could also do an indirect if he doesn't care for the roast to have a little crust on it and prob use a drip/water pan. The beauty is it is really a versatile piece of meat but packs a nice flavor.

Memphis

JSlot,
That is an awful high internal temp for me. I prefer mine medium rare and take it off around 130 deg. then let it rest. mmmgood!!!!!!!!!!!!!!

JSlot

I'll have to give it a try, Wil. I usually get sirloin tip roasts at a good price and have done quite a few of those. Are they pretty similar? I cook the tip roasts to about 135° internal, medium outside, rare inside.[p]Jim

Chef Wil

JSlot,
I prefer the top sirloin roasts ma'self (wink)