Looks perfect! 
I'd sure like to know just how you cooked that.
The sirloin tip I smoked was so tough we could hardly eat it.
Nothing too special. Just rubbed with salt, pepper, garlic and cayenne. Put on the grate with my meat probe and cooked till 120. Once it hit that, I took it off and wrapped in foil to keep warm till the coals got screaming hot then back on the grate to get a quick sear. Could also briefly sear under the broiler if need be as it already has the PBC flavor. I gave it about a 5-10 minute rest before slicing.
