The recipe Jeff sent out Thu seemed like the perfect chance to do my 3rd smoke on my new MES. Sam's had a 12lb top round so I cut it in half when I got it home and froze part of it. I'm still a little leery of the MES magic and if I was going to ruin a piece of meat it was only going to be 1/2 a piece. Following his recipe, I liberally covered the beast with the Western Rub and then a generous amount of coarse Kosher salt to begin the brining process. I put it in a covered dish in the fridge and went to bed. The next morning I prepped the MES by setting the temp to 230° and filled the AMNPS 1/2 full of hickory pellets. Lit with a torch, I let it burn for about 10 minutes as the MES came up to temperature. The last (1st) time I used the AMNPS it kept going out but after reading a lot of posts about it I pulled the ash tray out a little and the chip dumper out about 1.25". Also the last time I used it I placed it beneath the water pan but this time I set it on the bottom rack above the heating element. I've read some people put it on "the rails to the left of the element" but I don't have any of those so if anyone can suggest a better place to locate it I would appreciate the advice. I have a 40" MES BT. The recipe called for a finishing temperature of 137° and an estimated cook time of 4-5 hours but this chunk-o-beef reached 137° in 3.25 hours. It's all about the temp so I took Mr. Top Round out and let him sit for about 10 minutes before slicing, which was difficult because Mrs. Trek was whining about wanting a bite. Here is the finished product. Tender and juicy and cooked to a turn. I think I'm gonna love this MES!! It was raining here yesterday and if I had been using my RF stick burner I would have either been out in the rain all day or had a bologna sandwich instead of being treated to this succulent treat. Thanks for the recipe and the rub, Jeff.