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[Canadian John]

 That is,thicker on one end..Got a great looking steak from my butcher, brought it home and placed it on a plate to season (pepper)..The steak wasn't centred on the plate and to my dismay, it was slightly thinner at one end. That means it would cook faster in the thinner section .Bummer!     I pushed on the the steak at one end to centre it on the plate. By luck it was the thin end. The steak became uniform in thickness!   All I had to do was to make sure I did the same thing when placing it on 'Q..Placed it on the grate it and nudged the thin end in to assure an even thickness..Worked very well..The steak was evenly cooked..... An other way would have been to pound the meat to a uniform thickness = thinner. I didn't want to go that route.

[pdf256]

If you smoke it on a low temp and then do a quick sear at the end the taper should not be an issue.

Hi-smoke on my Woodwind gives a very even temperature throughout the meat.

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[Canadian John]

 Good looking steak, and input..  I do my steaks on my egg, high direct at high temperature. Start 650º to 700º then back to  450º - 500º to finish ..

[cookingjnj]

That's a great looking steak pdf.  Nice!

[LowSlowJoe]

Costco has PRIME Sirloin tip steaks, they sell them for around $7 maybe $8. I've bought a few of these in recent months, and I REALLY like the taste and texture.  The problem is the cuts are sometimes not very uniform some piece are almost triangle shaped...   What I've been doing, is to grill on the side for part of the cook time...

 But anyway, the other solution is just to do low temperature smoke/cooking then if you do sear at all, do it very quickly.

[urnmor]

You may have also been able to tie a piece of twine around it to pull it together to make it more uniform