Round roast is not a pulling roast. If you try and take it to the temps of 200 you will have shoe leather. Round works best taken to rare-medium rare, and if you absolutely must well done. I like to take our to an IT of 130-135. Smoked with a 50/50 mix of cherry and pecan. Depending on the thickness and the put temp this will take 2-4 hours. You will want to test wrapped in foil for a good 45 minutes prior to slicing. I like to run my pit temp down around 180-200 since its a short smoke, that gives the roast a good amount of smoke.
Put a batch of Chef JJ's Smokey Au Jus under the roast. It's well worth the effort and will go good with the thin slices of round roast!'