Does anyone have suggestions for a sirloin tip roast ... I have had it in a cure I have used for a montreal smoked meat style for 3-4 days and am rinsing it now. I was going to put a basic spice mix ... pepper and coriander for a day or two and then cook it this weekend. I am not sure what method to cook though? Thinking of an hour of smoke and a few hours more of a slow cook without smoke until it reaaches temperature. I've considered a quick steam before serving. Your comments would be greatly appreciated ... don't hold back on the criticism! I haven't tried a sirloin tip before and may be barking up the entirely wrong tree!