I have a small 2.5 LB Sirloin Tip Roast (Oven Roast) I figure that anything that is meant to be cooked in an oven will absolutely come out better on the BGE! Here is my idea. I have it marinading for about 12 hours, then will put my rub of salt, white pepper, and garlic powder on it, then plate setter legs up and dome temp at 260 and cook until int temp is 135. Remove and wrap in foil for about 20 min and feast! Any suggestions?