Tried smoking sirloin last night...steaks, not a whole one or sirloin tip. They were about an inch thick, maybe slightly over an inch. I brushed them with olive oil and applied a very liberal coating of Weber Chicago steak seasoning, used 6 lit coals over a layer of unlit with two hickory chunks. Going with this few coals lit and the vents about 90% closed, I was able to maintain around 165 at the lid. Three hours later, the most tender sirloin steaks I've ever been able to create. I've never had much luck having them come off my kettle as tender as I like them, but I think I'll be doing them this way from now on. The smoke flavor was awesome, and we never touched the steak knives. I've read online about sirloin steaks drying out when attempting to smoke them, but keep the temps down and realize that you're not going for a seared look, and you'd be surprised. With the Chicago steak rub, they were so beautiful that I wished I'd taken pictures before the family ate them. No leftovers. And no steak sauce (very rare for us).