Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
No worries, smoke it until you like it! Rare, Medium, Well.
Check out this last one I made. The rub is on the bold side, though not hot. If you don't want a bold flavor, go with something milder...it will taste great just as well.
Personally I don't believe top round has enough fat to do a long high temp smoke like a chuckie or brisket. They are however great at lower temps and sliced for sandwiches. The ones I just did I took to 135 then foiled and rested, sliced thin and it was good
Piney has it right... only at my house it would need to do to 145...
Try to take it to 200 like a chuck and it will be dry...tasty but dry. good luck and let us here how it goes for ya...