I found some sirloin tip roast on sale for around three dollars a pound. I have been wanting to do some beef on the smoker and found a couple different recipes that seemed fairly simple. I decided to try my own mix to make a simple rub and it really paid off. Rub 2 table spoons each of Kosher salt, pepper, and garlic powder. 1 table spoon of rosemary. (I think I could have gone two and been fine. But, I love rosemary) I put a very liberal amount on the 4 lb roast after tying it up with butcher string. I did this to give me a thicker roast since I wanted a larger rare to medium rare center. I put it in the MES for a little over two hours at 230. I used my cold smoker with Louisiana competition pellets to produce the smoke. This was my first time using the cold smoking attachment and I loved the smoke it produces. I have an amps and find it will go out from time to time. (Tried all the tricks I have found mentioned, nothing has given me the confidence to just leave it overnight and forget about it) But I still like the amps. The cold smoker helped to insure I got exactly what I wanted smoke wise. I will mention, I was finishing up a pork butt when i put the roast in. Didn't seem to cause any issues. I pulled it from the smoker at about 120 internal temp. I then set it aside as I warmed some garlic infused oil. Then I seared the top, bottom and sides. The internal temp got up to 133. It turned out great. May be my favorite thing I have smoke to this point. It had a taste of prime rib, but leaner. The horse radish sauce was a nice finisher. We took the leftovers and made them in to sliders that my wife baked with a poppy seed dressing. You can find that recipe on line pretty easy. Over all a good smoke, for a reasonable price. Good starter for someone wanting to test the waters in smoking beef. Thanks for all the post you all made. I read a bunch before I took the plunge!