I have a 15lb top sirloin roast and want to cook it in my amerique at about 180 external temp, how long would it take?
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Haven't cooked one of those, but I'd say brisket time minus 2-3 hours, since you don't want to take the temp up that high.
Are you wanting to cook AT 180 deg for some reason, or cook TO 180 internal temp?
Cooking AT 180 seems mighty low for a sirloin.
I would use 250-350--other folks will vary that temp.
180 internal seems mighty high. I would be looking for 125-140 or so for slicing or 190 + if you want to pull for some reason.
Just some thoughts.
TIM
Cooking AT 180 seems mighty low for a sirloin.
I would use 250-350--other folks will vary that temp.
180 internal seems mighty high. I would be looking for 125-140 or so for slicing or 190 + if you want to pull for some reason.
Just some thoughts.
TIM
smokinokie did a nice one at that external temp, heres his tips..
Tender enough to go 899899 on tenderness (9 is best).
Cooked it in my FE at about 180 for two reasons, I wanted it to take a lot of smoke and take a while to cook.
It was an 8lb roast and I focused on the one muscle that runs through the center and stayed away from the outer parts. I trimmed it so this muscle was what I smoked.
Smoked with cherry and pecan and used a variation on Montreal Steak Seasoning can't get specific but for me, steak is a Keep It Simple Method.
Cut it thin to win. It was plenty tender.
One KEY (and a secret, so don't tell anyone) is that I cooked it, pulled it at 125 internal and let is sit for multiple hours. One to let the juices settle, but I think it also just allows it to come out a "little" more tender. I do this for any large beef cuts.
Tender enough to go 899899 on tenderness (9 is best).
Cooked it in my FE at about 180 for two reasons, I wanted it to take a lot of smoke and take a while to cook.
It was an 8lb roast and I focused on the one muscle that runs through the center and stayed away from the outer parts. I trimmed it so this muscle was what I smoked.
Smoked with cherry and pecan and used a variation on Montreal Steak Seasoning can't get specific but for me, steak is a Keep It Simple Method.
Cut it thin to win. It was plenty tender.
One KEY (and a secret, so don't tell anyone) is that I cooked it, pulled it at 125 internal and let is sit for multiple hours. One to let the juices settle, but I think it also just allows it to come out a "little" more tender. I do this for any large beef cuts.
Yep,kind of a huge tri tip,and the size makes it more difficult to cook like a tri-tip.