My wife brought home a little sirloin to smoke; so a tried a light brushing of classic yellow mustard, then rubbed in some Head Country All-Purpose Seasoning. I also used the water bowl this time. Grill temp got up to about 250 and only varied 10-15 degrees. Meat temp built to 158, then started to drop. This was about an hour in, so I mopped on a little olive oil, then added more charcoal and got things back up until meat temp registered at 160 ( We like ours med-well, 165-ish). I pulled the steak off and slapped it on the gas grill to finish off with a little char. Momma said it was very moist and tasty...
