Just thought I'd pass this along. I decided to try Campbell's French onion soup as a marinade on a sirloin tip prior to smoking. I let it soak in for about 12 hours then coated the roast with butter before hitting it with a combination of Tony Chachere's Creole seasoning and Lawry's Seasoned salt. I had my doubts when I took it out of the marinade , but the finished product came out awesome. I plan to try injecting it into a brisket soon.