Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Need recipe help with a Sirloin Tip Roast

Paul58Paul58 Posts: 79
edited 6:40AM in EggHead Forum
Picking up a nice Sirloin Tip they have on sale at Publix for tomorrow and need some advice on how to turn it into a melt in your mouth Sunday Dinner!

Can you brine a beef roast, and if so for how long? What saly to water ration should I use? Would like to slow smoke it, but not sure of what temp to shoot for at the grid, or the length of time to cook it. Any suggestions on prep would be helpful as ell. Thanks in advance for the advice!


  • I did one the other week that was amazing. Just indirect at 250 dome until 140 internal. Took about 4 hours.

  • emillucaemilluca Posts: 673
    No need to brine just cook to medium rare and slice thin and it will be good.
    It can be cured like buckboard bacon. It is then cooked and becomes pastrami.
Sign In or Register to comment.
Click here for Forum Use Guidelines.