Lots of questions today............ I have some petite Sirloin steaks. Mama bought them "buy one get TWO free" some time ago. The label says "Beef Loin Petite Sirloin Steak" They are about 2 inches thick, and are VERY lean. I grilled one pack a few weeks ago. I marinaded it overnight first. It was so-so. A couple of bites really good, a couple of bites tough. I accidently went a little past med rare, and they were about med I'd say. BTW I only just now noticed in teeny-tiny print on the label that the meat is a product of Canada and/or Mexico, if that tells you anything........ Anyway, I was wondering about smoking them, but they are so lean I'm not sure that would do much for them. What would you guys do with them? London Broil: I do pretty well grilling London Broil. I'm wondering if any of you smoke a hunk of meat marked "London Broil?" I know there is some debate among cooks. Some insist London Broil is a CUT while others insist London Broil is the METHOD of preparing meat. Regardless, the meat is labeled: "Beef round Top round First cut London Broil." Like I said, I can do this meat justice on the grill. Just looking to see if you guys have smoked that cut, and what you thought. Thanks!