I haven't done a top sirloin, but I have done several rib roasts (prime rib) in my CS. I usually just rub them with some salt and pepper and a bit of rosemary, garlic powder and smoke them at 225 to the desired temperature.
The better the cut of meat, the less seasonings I use on it. For wood I have been using Hickory, but some of the best beef I ever ate was smoked with Cherry which is what I plan to use on my next prime rib.
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