Posted 9/5/2020 12:50 (#8477510 - in reply to #8474375) Subject: RE: Sirloin tip roast all day on a smoker
Sirloin tip is way too lean to take to fall-apart-doneness like chuck or brisket.
I do sirloin tips and eye of round the same way. Rub with whatever spices you want, but stay away from sugar in the rub. Smoke until internal temp is 140. Hickory/cherry wood blend is my preference for taste and appearance. Then pull, foil wrap, and rest. You want it no more done than medium.
Can do slices at the table to eat fresh. Slices thicker than 1/4" will seem tough at the table. Or my preferred way is to deli-style thin slice and simmer slices in BBQ sauce to resemble something like what some folks call "pit beef". Also good with sauteed onion and/or pepper slices mixed in.