I have done at least 3 of these whole top rounds in the last six months and have tender results with very little hassle prep and cook. I start with a 10 to 15 lb. whole top round roast from Costco, which I ask one of the butcher staff to pull un-cut from the cooler, which cost less than $4.00 / lb on average. The most recent weighed 13# at $3.98 per. I do not trim but do inject a mix of beef broth and Worcestershire 2/1 as much as it can tolerate, and top coat with 1/2 Black Opps and 1/2 cheap steak seasoning i.e. Aldi's, pressed in. I by then will have my smoker stabilized at 170 deg. usually a hickory and comp. blend with a 12" tube of mesquite pellets and chips , lite the entire length of the tube for max smoke during the smoke. Smoke for 2 plus hours right from the refrigerator, cold, to allow for some serious smoke absorption before going to 225 deg.after the roast gets to 90 internal. I pull the roast when the center temp hits 130-135, which is rare and foil wrap in a pan to finish for at least an hour before slicing. If you intend to freeze the entire balance of the roast that has not been consumed then refrigerate before slicing. I am lucky to have a 10 inch Berkel slicer and can do 1/4 pieces of the roast cut cross grain at 1/16 to 1/8" in about 15 min. with little run out of juices after it is cold. Left over juices collected in a pan during the initial wrap and rest period make for a great over pour, au jus, when the frozen roast is rewarmed for meals. Of course this will not keep for more than a few days, but is easily frozen in small baggies. [ Invalid Attachment ] [ Invalid Attachment ] This makes a great Arby's type sandwich or straight on the plate meal.