I got a 3.5# sirloin cap aka Picanha. Gave it a coating of Beef and Game and hung it in the PBC, letting it cook to around 115. I pulled the meat! Then I cracked open the lid an inch or so to get the fire cranked up for ten minutes. Put it back in to get a nice browning on the outside.
I wish I took pics, but I will say it turned out great. I didn't trim the fat cap at all this time (being my first time, and I didn't know how thick it was). I like some fat with my lean anyway, but I'll cut it back a bit next time as it was very rich that way.
Looking forward to getting it again, though it was a bit pricey at about $12/lb.