3lb sirloin tip roast

you might try it like a tri-tip. following is a popular method used by many on the fourm. follow the direction in the recipe and you will have a winner that will impress all.

Santa Maria Style Tri-tip
Richard Miller aka "Morro Bay Rich"

2 (3 pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture: recipe follows

Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt
Mix together all ingredients in a small bowl

Basting Sauce:
½ cup red wine vinegar
½ cup garlic-infused vegetable oil
Whisk together vinegar and oil in a small bowl.

Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you
would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room
temperature.

Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes
each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing
the BGE temperature down to 350 to 400 degrees.

During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an
internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes.

Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes.
Cut into ½” slices against the grain.