I'm going to do a sirloin tip roast and am thinking about a simple rub of just salt and pepper. I really like the taste of beef and don't want to take away that taste.
My wife likes medium so what temp should I take it off? If it's red she won't eat it. I don't like it too done.
I have read a little about reverse sear. I guess I should cook at about 235 until a proper temp is reached and then open all the vents to get the sear?
I am using a Weber Smokey Mtn. And minion method.
Another question about charcoal. I usually use Kingsford but have been thinking of trying lump. Any advice or suggestions?
Thanks, Pete
My wife likes medium so what temp should I take it off? If it's red she won't eat it. I don't like it too done.
I have read a little about reverse sear. I guess I should cook at about 235 until a proper temp is reached and then open all the vents to get the sear?
I am using a Weber Smokey Mtn. And minion method.
Another question about charcoal. I usually use Kingsford but have been thinking of trying lump. Any advice or suggestions?
Thanks, Pete