Did you steal that cutting board from my kitchen?
Looks great to me. Being well done isn't a sin for smoked round in my book. 175* is a little bit of overkill, but if you've got good sauce I don't see a problem.
I'm not familiar with the term "pit beef". Is that maybe what we call sliced beef around here? In this neck of the woods we'll get either brisket (most of the time) when we order sliced beef, but a lot of places are using round because all they have to do is put it on the slicer and slice it. While it is a little mire expensive as a rule, they like the lack of waste as opposed to brisket.