One of my favorite things to do is smoke roast a big piece of sirloin. What you want is called either shell or New York cut. If your supermarket cuts its own meat from the primal, it can be cheaper than a butcher shop. I usually buy a piece from the center anywhere from 3 to 6 inches thick. I have the butcher trim the fat down to about a half inch, mebbe a bit thicker if the roast is big.
The way to cook it isn't hard, and it doesn't take all that long either. Heat up your cooker to between 275/300 for a start. I don't think the Minion method would work so well for this, as the cook time is fairly short. Season the meat with a good steak rub. If you want, you can tenderize the roast and get some of the seasonings inside by liberal use of a fork.
You should have a full bowl of water, and it's a good idea to have more handy so the pan doesn't go dry on you. Once the roast goes on the cooker, immediately toss on a charge of soaked wood chips. Once the smoke dies off, open the cooker and flip the meat. It should be looking very happy. Check the water pan, close her up and add another charge of chips. I also like to spray it down every so often with some bourbon. Take it off the fire at 145, and let it rest for 20 minutes before slicing. I like to serve this with a rich beef & mushroom gravy.
fanfriggintastic.