I need help for two cooks. I am ready to do a sirloin tip roast per Char-Woody's (1/23/2000) suggestion - 350 degrees till internal temp of 140 degrees, then in foil for another 1 - 1 1/2 hours. My question is, is this direct or with firebricks? Are there any other suggestions for a sirloin tip roast? I have already used mustard and JJ's rub.[p]I have also already prepared a batch of GWF's black bean chili. Two questions - should I wrap the dutch oven in foil (just the outside? or down to the chili on the inside?). Also, is this simmered with or without the top on the dutch oven?[p]As you can see, I am already to cook, but a little unsure. Thanks for any advice.