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In Reply to: top round sirloin roast -cooking suggestions... posted by yoh pig on June 28, 2011 at 10:33:43:
I would get a good char on it quickly and then bring it very slowly to an internal temp of 125-130 and rest. Slice thin across the grain. Save any juices to incorporate with an au jus for mixing with the slices. Serve with sauces on the side, au jus, horseradish, bbq sauces etc.
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