Sirloin Roast Cooking Time

Zilm-disabled

I have a 4" Thick 6lb Sirloin on the egg and am planning on having it for dinner tonight. I put the sirloin on the egg at about 2:30. Currently it's at 300 was wondering how long it would take to cook the roast and if I need to lower or raise the tempature.[p]Injected the roast last night with a mixture of garlic powder, onion powder, Lawry's Seasoning Salt & Dizzy Pig Cow Lick, water based. Next prepared a rub using the same ingrediants. Prepared a mixture of water and the same rub and am cooking indirect with the plate sitter. Using 5 large chunks of hickory.[p]Other items on the menu will be green beans, rolls, ice tea and am in the process of preparing some red potatoes that I will season with garlic, parsley, drench in olive oil and then toss in a mixture of Italian Bread Crumbs and cheese.[p]

Nature Boy

Howdy Zilm,
Have not cooked a beast like that before, so only have a guess on time, but I would go with higher temps to build a crust. You probably don't want to take the internal much past 130 or 135 anyway. Don't think it should take too long....maybe an hour to an hour and a half at your cookng temp?[p]Sounds like a fantastic meal. Let us know how it comes out.
Chris