If I'm reading the label correctly you have a 9.53lbr. Just remember that carry-over will continue cooking the meat, especially with larger cuts, and this is amplified when cooking at higher temps, as the residual surface temp will continue to penetrate for some time after removing from the cooker. So, if you pull it off the smoker @ 145* I/T with a smoke chamber temp of 235*, being nearly 10lbs, carry-over may bring it up to around 152-155*.
Remember to rest it before slicing to allow the juices to redistribute through the meat...you can foil and towel-wrap, or place in a covered roasting pan or other container...let it set for at least 90-120 minutes with a roast that large. You can leave the temp probe in and watch for temp to drop off...give it at least a 15-20* drop in temp...more if you go to a higher I/T.
Cherry smoke is good with beef, so don't sweat not having much to choose from...it's a slightly sweet, yet heavier smoke than other fruit woods tend to be...heavy or sharp smoke (or both) is good with beef.
I haven't smoked on a mini (yet), but you can figure about ~1hr/lb to reach 145* I/T @ 225-235* smoke chamber temp with a bulked-up cut like the sirloin tip....'course, the times for you and me will vary depending on elevation above sea-level...it takes longer at the 5K ft where I'm located.
Have a GREAT smoke!!!
EDIT: yes, you can apply more SPOG when unwrapping and getting ready to toss into the smoker...it will be quite moist after it's overnight nap, so it will hold onto lots more rub if you want to throw it on.