Hey FlaGriller I just did a top round roast, about a 5 to 6 pounder, yesterday for the first time. Rubbed it down with Jeff's rub the day before. I also quartered about 6 garlic cloves an tucked them into the pocket where I had cut some hard fat out. Then I tied it with string to keep the garlic in. Smoked @ 225 until it hit 170, then I spritzed, foiled and put back in until it reached 195. An hour wrapped in the ice chest and then I pulled it. Put in the firdge cause we ate steaks last night but I just went home and heated up a bowl to mix with BBQ sauce and ate two sammies. Yum! The garlic flavor is still prvelant even after I added BBQ sauce.