We had a 6 lb choice Top Sirloin Roast waiting for the smoker, so we rubbed with a seasoning consisting of 2 tablespoons each of Kosher salt, garlic powder, black pepper and 1 tablespoon of onion powder as done by Chef Boy Arnie on his tip roast (must have been a rub used by Tom somewhere along the line ). Let it sit in the fridge for a couple hrs then sprinkled with more rub. Placed it (internal temp 41*) into a preheated 235* smoker already smoking with 2.5 oz of white oak and 2.5 oz of wild cherry. Smoked it for 2.5 hrs until it hit an internal of 128*. Pulled it, FTC'd for exactly 1 hour, then loosely foiled it for 30 minutes to allow the juices to redistribute. Threw it into a 500* preheated oven for 6 minutes, pulled and immediately sliced.
It turned out tasty with a great smoke flavor. I can't describe how tender it was. Could cut it with a fork. I think similar to Smokin's 8.99899 out of 9 on the tenderness scale. As suggested, the FTC really helps to tender these roasts. Only thing I would do different would be to remove from the smoker at 120* or earlier vs 128*. It picked up some temp while in the cooler and more in the oven so it turned out more towards medium than medium rare. Still pink but not pink enough. But, oh, so flavorful and tender.
Picked up 2 of these babies due to a half price sale at a local grocery chain. Would have picked up more but both of our side-by freezers were jammed full with already smoked brisket, pulled pork, meat loaf, sausages, lamb, ribs et al in Food Saver bags and more items waiting for the smoker. Life is good.