Hello all! I was browsing the large cuts of meat at the restaurant supply store today and came across these two cuts. I did a quick search on the forum, and it sounds like they could get similar treatment (rub, smoke to 135 degrees and slice thinly) But is one cut better or easier to work with than the other? Any other recommendations of what to do with either? The weather on Sunday looks to be perfect so hoping to give one of these a try. They both seemed to have a decent fat cap and marbling. Whole Boneless Beef Sirloin Tip or Boneless Beef Top Butt Thanks!