Thanks to @Disco for the idea of this, I finally got around to trying it, and I'm glad I did!
Picked up a 2.5lb sirloin tip roast, rubbed it down in a 50/50 mixture of turbinado sugar and Tatonka Dust, let sit in the fridge uncovered for 5 hours and smoked with hickory and cherry at 450F - 475F until IT hit 140F. Then wrapped in a foil tent to rest 10 mins and sliced up for sammies.
The "Cougar sauce" to go on it was out of this world:
1/3 cup Miracle Whip
1 TBS prepared horseradish
3 tsp ketchup
2 tsp Frank's Red Hot
2 tsp fresh squeezed lemon juice
1 clove garlic, minced
Mini-WSM warming up
Sirloin tip ready to go on and sauce mixed up
Flipped at 90F IT. (around 30 mins in)
All done at 140F, time for a rest.
Sliced up as thinly as I could without it falling apart.
Plated up with some beans
Time for a great sammy!!
This was my second smoke with my not-quite-finished-but-still-usable mini-WSM. I'm going to have a blast with it this summer!
Thanks for looking