I have smoked several pork shoulders for pulled pork in the past and they have turned out well enough. My wife finds the meat too greasy though so I decided to try a 4 lb bone-in sirloin roast last night.I do not brine because I need to watch my sodium intake, so I just use a homemade low sodium rub. I smoked it in my modified Weber kettle at about 285-300 for about 6.5 hours until it got up to 175 internally. Let it rest for 30 minutes.
The bone pretty much slid right off and the meat pulled quite nicely to my surprise. I thought because it was so lean it would be extremely dry but it turned out quite nice with a little vinegar sauce. And it definitely was less greasy.
Anyway, thought I would share because everywhere I read I was told this would not work, but I found that it produced pretty much exactly what I wanted.