Correction-sirloin tip roast

Borders

Yesterday I incorrectly identified my roast as a "top sirloin roast". Maybe that explains the lack of advice on an unknown cut of beef!
After looking at the cut, w/medium marbleing, I decided a low and slow for bbq samiches would be best. Any advice on what temp to pull from the egg?

Unknown

Borders,
Do you know what the cut is?
A Top Sirloin you would want to cook to much lower finish temp and slice. if it is a chuck roll or clod them you would handle like a brisket and it can be sliced if you take them off at 180 to 190º internal or pulled if you take the finish temp higher.
Jim

Borders

Jim, It's more of a chuck roll/clod. I'll pull it around 190. THanks.