Store had 14 to 15 lb hunks of boneless top sirloin steak at 3.49 a lb. I have been following some excellent advice about picking one thing and getting it down and I have been working on half chickens. That's going good. I have to say after a month of owning a 008 and ten cooks I haven't had a bad meal or three. Anyway, I'm all set to smoke 6 halves of chicky when this hunk of meat caught my eye. It went in last night at 7. Had a big fat cap on it, dryed it, put rub all over and punched about 12 holes through the fat cap and popped in cloves of garlic. In a 235 to 165. Out and added slices of onion and about a cup of chopped green chilies. Foil and back in the oven and going to pull it out around 190 to 195 and have a great meal. Then the chicky goes in. Where have these smokers been all my life? Oh yeah, 4 am - 40 degrees and light snow in my yard.