I plan on doing a small sirloin tip roast (3 Lbs.) tomorrow in da shmoker! I have never attempted this and am still a novice at smoking meats. I have a few questions. 1) smoker temperature? 225*F? higher? lower? and approximate time? 2) what IT should I pull this out? I will just want to slice it not pull 3) should I inject the thing the day before? 4) do I need to wrap it in foil at some point? 5) do I need to wrap it in towel and slam it in the cooler for resting? also anything else I may have overlooked. Thanks!!