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4 hours ago, Kim Shook said:
I have a sirloin tip roast - almost 4-inches thick and 4.3 lbs. How do I handle this? Thanks!!!
I would start by looking at Duvel’s experience with his 1.45 kg/3lb rib roast. He cooked it for eight hours at 131°F /55°C. I suspect that even though your roast weighs a pound more his numbers would work reasonably well for you. If you want to get a little more well done then I would move the temperature up.
Here is a link to his post.
4 hours ago, Kim Shook said:
I have a sirloin tip roast - almost 4-inches thick and 4.3 lbs. How do I handle this? Thanks!!!
I would start by looking at Duvel’s experience with his 1.45 kg/3lb rib roast. He cooked it for eight hours at 131°F /55°C. I suspect that even though your roast weighs a pound more his numbers would work reasonably well for you. If you want to get a little more well done then I would move the temperature up.
