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carophil11 | Apr 28, 201706:59 AM     2

Hey folks!

I'm having company this weekend and am planning on grilling a roast low and slow with indirect heat, to just above rare. I have a top sirloin and a top round roast, and I'm wondering which would be more tender cooked in this fashion? I'm guessing the sirloin - I've had good results cooking them this way in the oven, but I'd like to get your advice, as I've never cooked a top round roast before.

I've also got a bottom round in the freezer (we stock up when the supermarket has sales), but I know that's tougher than either, and probably has to be cooked more like a chuck roast.

Thanks!

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