# Whole Beef Sirloin
**URL:** https://community.anovaculinary.com/t/whole-beef-sirloin/8469
**Category:** Anova Precision® Cooker
**Created:** [July 25, 2017, 1:26pm UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469 "2017-07-25T13:26:22Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@Paul\_O\_Connor](https://community.anovaculinary.com/u/Paul_O_Connor)
#### Post date: [July 25, 2017, 1:26pm UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469/1 "2017-07-25T13:26:22Z")
Hi all been a Sous Vider since my wife bought me a unit for Christmas. Absolutely love it and have tried several different things. Cooked several sirloin roasts with great success and am now wondering about doing an entire sirloin roast for our holidays this upcoming week. Can I do that? will probaby be 7-8 pounds of beef in one large roast. all the time charts etc I can find max is like 2 inches thick. Has anyone done this? How long should I cook it for?
Thanks in advance
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [July 25, 2017, 2:28pm UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469/2 "2017-07-25T14:28:02Z")
Haven’t done sirloin, but I have done tri-tip and top/bottom round. Taking a stab at it, I’d say sirloin is somewhat tender to begin with, so I’d go with 14-18 hours for a 5"-6" thick roast.
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### Author:  [@Paul\_O\_Connor](https://community.anovaculinary.com/u/Paul_O_Connor)
#### Post date: [July 25, 2017, 3:43pm UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469/3 "2017-07-25T15:43:29Z")
perfect thanks. I have done smaller ones but never for more than about 4 hours and they always turned out good. I will experiment and see how it goes :).
Have you done a brisket? I have one in the freezer that I am thinking about trying out as well
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [July 26, 2017, 4:40am UTC](https://community.anovaculinary.com/t/whole-beef-sirloin/8469/4 "2017-07-26T04:40:35Z")
You might be able to do less time, maybe 12 hours, but the neat thing with SV is that things like beef don’t get over cooked if you overshoot the time by a few hours.
Never tried SV brisket. I typically either smoke them (BBQ) or turn them into pastrami. Sometimes grind them into hamburger.
I did see someone recently posted a brisket method that seemed to be successful
> [@Beef Brisket @ 57 deg Celsius, 12 hours](https://community.anovaculinary.com/t/beef-brisket-57-deg-celsius-12-hours/8483/1):
>
> First foray into beef brisket. Instead of sous vide it fro 24 hours, I have no patient to wait that long :-0) so instead I do it for 12 hours. It turns out great, nicely pink in color, tender and delicious. I finished it off with oven at 185 degree Celsius, 15 minutes. brined with salt and sugar for 1 day. pat dry and seasoned with salt, pepper, onion and garlic powder. sous vide at 57 degree Celcius for 12 hours. pat dry, put a cube of unsalted butter on top of the cap and a sprig of thyme. o…