Sirloin Tip Cap Off Roast

Ah, you got the other end, this is actually another of the cuts common to cooking in the Central Valley and South Coast of California. It can be treated like a tri-tip in terms of rub and cooking style. I think it is best rare to medium rare at most. So, for me that means rub Santa Maria style, cook to internal of 130F and let sit, will come to 135F. I normally run a high heat cook, 300F or so, but, I have recently become a fan of smoking it at 250F for an hour, then raising the heat and going Santa Maria style once it get that hour of smoke. Slice thin and across the grain as always.