Wife has requested BBQ beef for her birthday next weekend. So I found a 20# top sirloin today - nice fat cap & good marble. Do I treat this the same way I do with pork butt? Mustard & rub - smoke up to 205F & let sit in a cooler for a few hours then shred at serving time? Same finishing sauce? For BBQ sauce I plan on going with her favorite cherry and chipolete BBQ sauce.