Hello everyone, I've been away for awhile, and appear to have missed much. It is great to see such an interest in our craft (art?) of grilling. Grand Scale, your posts are a scream, I've enjoyed reading them along with everyone elses.
To the point, I have long been a griller of pork....: butts, picinics, hams, ribs, loins, you name it. I now have the task of grilling a twelve pound BEEF sirloin tip, whole. Can anyone tell me if the same drill of: rub, slow and low and mop every 45min ala pork shoulder applys here, or is a different method needed? Being a native of eastern NC, we all have pork worked out, but I think maybe the Texans among others got the beef down.
Thank you all, and happy grilling!