Help with a sirloin tip roast

[feltrider99]

My wife picked up a sirloin tip roast that was on sale that I will be cooking tomorrow.

I will probably rub it with my brisket rub, but am not sure what to do from there. Is it recommended to cook it like a brisket (low and slow until tender), or can I cook it like a pork butt or beef clod where I cook it until it can be pulled?

Any suggestions are helpful.

 

[BBQ Grail]

That my friend is better known as a tri-tip. You will get a lot of different ideas on how to do it, but here's how I do mine.

Smoker at 225 degrees until it reaches 115 degrees internal. It then goes on a very hot grill where it gets a good sear on both sides. I might baste along the way with a 50/50 mixtures of melted butter and BBQ sauce (or A1 Sauce)

If you try to do it low and slow the whole way you will have shoe leather. Don't try to pull it...

Your mileage may vary...