Hi all. My name is Eric and I just wanted to check in to introduce myself. I'm new to smoking and I came to this board looking for advice on how to smoke sirloin tip. In the end, I followed people's advice for chuck roast and added some of my own ideas and it turned out great. I gained an appriciation for BBQ after spending two years as a graduate student at the University of Tennessee. Here in Pittsburgh, Pennsylvania, BBQ is starting to get pretty popular, with restaruants and roadside BBQ pits opening up all over the place, but most of it is pork and chicken. Although I love BBQ pork, I'm also fond of brisket, but any that I've had around here is rather tough, so I thought I'd buy a smoker and try my hand at it. I have a Masterbuilt Charcoal an Propane two door smoker that I bought from Home Depot. I have used it four times so far, as a gas smoker, and have had pretty good success, but I have yet to tackle some of the cuts of meat that I bought it for, namely ribs and brisket. So far, I've smoked; Pork Butt, Salmon, Sausage, and Sirloin Tip.