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Top Serloin Roast cooking time

post #1 of 3
Thread Starter 

Hi All,

 

New to the forum and looking for some advice.

 

I'm smoking an 8.3 lbs. top sirloin roast day, planning to keep the temperature between 220 and 240 and want to remove it when the roast temp is between 130 and 135 for medium rare.

 

Can anyone tell me about how long this should take?

 

Thanks

post #2 of 3

Welcome to the forum, Grover.  

 

I can't really help you on the roast--I do mainly Pork.  What I can tell you is that any time frame you decide to use, it has a large possibility of being wrong.  You're best bet is to cook to IT.  As they say "The meat will be done when the meat is done".  My advice is to either plan to finish the cook early, and then wrap the roast in towels and place in a cooler to stay nice and hot, or count on the possibility of a late meal.

 

Good luck

 

Gary

post #3 of 3

Welcome to SMF!

 

Your probably looking at around 4 hours, give or take. For med/rare I would take it out at 130. Rest it for a half hour, and during the rest the carryover cooking will get it to 135-140.

 

Let us know how it turns out.

 

Al

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