I am going to make 2 sirloin tip roasts in my Mes 30 w/RF, cooking at about 225. I'd like one to get to a finished internal temp of about 135-140, and the other to about 160 (Dad can't abide pink and its his b-day so he wins). Both roast are about 3 pounds and sizes and shapes are very even and similar. I was guessing they would be in for about 3-4 hours.
So with those specs (3 pounds X 2 roasts, 225 degrees, even size, 20 degree spread) can you recommend how much earlier to put one roast on so that I would get close?
Oh, and if because they are so small if anyone has any other suggestions please feel free. Perhaps they would benefit from a different temp to compensate for size?
I'm making these for Canada Day (July 1) so I've got awhile to get all my info. And I'm definitely a newbie, so no advice will be wasted.