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Maybe a stupid question...but there seems to be alot of different finish times for different kind's of roast. How do you know which roast to cook to 190 and which to pull at 125-135?

I picked up some Bellamessa smoked sea salt flakes that has increadable taste and smoke flavor. I was wandering if anyone has smoked their own salt and how to go about it? I would think this would be a cold smoke?

I've never done a sirlon tip and could use some help with meat and grill temps. Could also use some recipe suggestions. I read J Minions recipe but couldn't find much more on the subject.