I got this 10# Top Sirloin for a deal so I'm going to make some nice rare roast beef for Sunday dinner then slice it thin for sammies. I'm also going to make Au Jus with the drippings. Here is the start, I trimmed some fat and rubbed it with thick Lea&Perrins and Monteal Steak Seasoning last night: Great price on this fine cut of beef Rubbed and Ready Wrapped and is now resting in the fridge I plan on smoking at 225* with hickory and taking it to 135* IT then foiling and letting it rest. I have one question, when resting in foil should I put it in a cooler or just let it sit out? More views to come.....Thanks for looking.