found a good deal on sirloin tip roast at local Grocery. I "dry" brined it by rubbing some kosher salt on it then wrapping in plastic wrap for 18 hrs. Patted dry and rubbed with a little canola oil and added some fresh ground pepper and some granulated garlic. Seared or browned in a little more oil in hot skillet then on to the smoker with just a little hickory for flavor. Smoked at between 220 and 250. Took longer then i thought. I pulled it at an internal temp of 130 and let it rest for 15 mins. Son and I loved the "doneness" and flavor. The "women" nuked there slices in microwave to get them a little more done but liked the flavor as well. Hard to get beef back to medium rare once it's well done! I'd rather pull when it's tad on rare side and let those that like it more done, cook it some more on their own. Overall, it's a keeper!