Yep. It's a whole Sirloin Tip which comes from the round primal. As Jbills said, smoke low and slow to mid rare, about 135 degrees and slice thinly for sandwiches. You can also slice a bit thicker and serve as roast beef like you would get at a carving station.
Alternatively, you could section it out and make two rolled Tip roasts and cut the remainder into some breakfast steaks.
There's a couple of reasons for going through the extra work. As explained in the video, there's some parts of the tip that's best to remove before cooking. Gristle, silver skin, glands, etc.
Secondly, the whole tip is made up of several muscles, each with a different grain. If you cook whole and just start slicing, part of what you cut will be against the grain but other parts will be with the grain. If you break it down into individual roasts, you can slice all of it against the grain, making it all more tender.