What temp for roast

[tekn50]

I am planning on cooking up a sirloin tip roast tomorrow, but don't know what temp to keep it at.  I am using a Weber kettle.  I am thinking 275 to 300, and 30min a pound.  Or until it hits about 135, then wrap it, crank up the fire and sear it.  I have it rubbed and sitting in the fridge now. 

[sliding_billy]

That is about where I would do it (maybe bump the temp to 300-325).  I would probably pull it at 130 before the sear.  Between the sear and a rest, the temp is going to climb.

[Old Dave]

If you pull it at 135 and wrap, it will gain about 5-7 more degrees. This puts your steak in the medium range at this point. Then your sear will drive it up about 2-5 degrees which may put your results between a medium and a medium well done steak.

Cooking temp isn't very important so let that weber run where it wants. 275-450 will work great.

[africanmeat]

I do mine at 300f till 140 IT pull it out and let it rest for 30 minutes.

[TentHunteR]

For beef roasts If I try to leave plenty of time so it's not rushed. I'll start around 225° for the first hour or so, then kick it up to  250° - 275°.  300° is max; anything higher and the outside seems to start cooking too fast and gets overdone (at least for my me it does).

Be sure to pull your roast about 7° - 10° before your desired final temp. The Carry-over heat will take it the rest of the way.

I usually take it off around 135° I.T. (like you're planning) and rest, tented with foil (not wrapped).  The best advice anyone ever gave me was to monitor the temp during the rest and DO NOT cut into that roast until the temp stabilizes and starts to drop. That's how you know the muscle fibers are starting to relax and your roast will be tender and juicy.  Like Ahron mentioned this will take 30 minutes MINUMUM (40 - 45 minutes for a thicker roast).

During the rest temp usually spikes around 7° - 10° higher, depending on how thick the roast is.  If I pull at 135° it spikes to 142° - 145° giving me a upper medium rare, doneness on the inside slices and a medium on the end slices.

Remember - The higher your cooking temp and thicker the roast - the higher the spike from carryover heat.

Searing is really optional. I used to mess with a final sear, but don't even bother anymore. I don't think it really adds anything (just my opinion though) and I seem to get a good crust & color without it.


BTW - For beef roasts a thin coating of spicy brown mustard makes an excellent glue for your rub!


Whatever you decide to do, be sure to get some pics to share with us.

[Pappymn]

Like Tent said for me. Lower cooking temp like 225 or 250 will make sure you are pink from end to end.

[CDN Smoker]

You can't learn this anywhere else.

Thanks Tent

[tekn50]

That is some good info.  Thanks  to all, will take some photos tomorrow. 

[HighOnSmoke]

Great information to know!