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Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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FAQ Subject: How long to barbecuing an 11pound sirloin roast on the grill

Hi Smoky, enjoyed your website, but couldn't find an answer I was looking for.

I am barbecuing an 11pound sirloin roast on the grill, and I will be closing the lid. I would like to know how long I should cook it for. A few of us are going to want it almost blue rare, and the others will get it medium rare...I am considering splitting the roast into two pieces.

The gas barbecue does not have a temperature guage, so I figured I'd buy one that can sit on the grill so I have some way of monitoring the temperature inside.

Can you please tell me a good temperature for the 'oven' and how long per pound?

Chris Pedersen
Calgary, Alberta Canada

HI Chris,

Sorry to be slow responding, but I was in Kansas City judging at the American Royal Barbecue contest, the biggest in the world.

First, you should be roasting at 350° not barbecuing (Click into "According to Smoky" from and read the "Glossary") If you cook the sirloin tip to 125° in the center and take it off and let is rest, there will be plenty of medium rare. Usually 12-15 minutes per lb. is plenty. You need an accurate thermometer with a 4-6" probe to check the internal temp to know when to take it off.

Hope it came out delicious.

The Barbecue Store

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