Just felt like trying something different on the smoker. Sirloin tip roast about 3# Salt Pepper Smoke at 225 for about an hour and forty five minutes. Rest for about 20 min in foil Slice thinly against the grain and serve WOW is all I have to say!
Sorry, since it was just a "test" I didn't take any photos but I certainly will next time. At the same time I smoked a top round roast about the same size as the sirloin tip which was terrible.
Any thoughts on why the top round didn't work and the sirloin did? I'm not expert enough to have a feel for why some cuts of meat work well in a smoker and some don't.
Little marbling but also some tissue that needs more time probably at a lower temp to break down. Sirloin has little marbling but is perfect for this.