Smoked two sirloin tip roasts today. Did them at 230 till they hit an IT of 135. Put one on the slicer for sandwiches, carved the other for dinner tonight. Made Chef Jimmy's Au jus which is as awesome as everyone has said it is, turned it into gravy, and it was great. Had some mashed taters and the veggies from the au jus on the side. After doing research I was concerned that this cut of beef would be tough. That was not the case at all, I could just about cut it with my fork. This is the best roast I have ever had and don't know if another one will ever go in my oven.
the one I sliced for sammies.
and the one for dinner