OK, so here's the deal. Pulled a 2.5 lb sirloin tip roast out of the freezer. Rubbed it with my rub and some palm sugar last night and let it sit overnight. Pulled it out and put it on the Weber. Basically, I piled up the coals in the middle and tossed some dry hickory chips on top to get a flame working. Seared both sides, turning once 90 degrees on each side before turning. Seared for about 7 minutes each side. Took a sheet of aluminum foil and put some apple butter, Oriental garlic and chili paste and Target's jerk sauce on it. Took the sirloin tip off and wrapped it. Temp at this stage was 110. Threw a few more dry chips on the coals and put the packet back on along the edge of the grill away from the center of the fire. And now it's cooking. I've got pics that I'll post later. And I'll let you know how it turns out. I'm shooting for somewhere between rare and medium rare (if it goes medium rare, I won't be disappointed. We'll see how this turns out shortly.