Thought I would try a Baltimore style pit beef.
About 5.5 lbs of top round, dusted with montreal and into the MES at 240 ish. A pecan and oak mix in the mes smoke generator.
I left it in the pan and uncovered, it cooked quicker than i expected...
Pulled at about 122 and onto the gasser for a quick reverse sear then tented it with foil for a litte nap.
Sliced as thin a possible and i learned that the secret is to give the meat a quick chop before you put it on the sammy.