I picked up a 4.5 pound sirloin tip from the store. We are wanting to do some French dip with it. What's gonna be the best temp for this cut? I know I only wanna bring the IT up to about 135 before I pull it. Then I'm gonna FTC it for a good hour or two, then slice it thin with the meat slicer. Last roast I did at 225 and it turned out good, but I remember being told with a good cut of beef that you want to bring it up to temp as quick as possible without burning it, like with steaks. Should I try bumping the temp up to 300 or higher? Or would it turn out better between 200-225?