I went to stop and shop and they had Whole choice top rounds on sale, so I bought 2 of them. The first one my wife just made a simple pot roast for dinner. The second one I cut in half as it was to big for me to conveniently marinade. I used my meat tenderizer to beat my meat , it's the kind with all the little needles. I then placed each half into a one gallon Ziploc. One piece was marinated in stub's marinade which I have never tried but it was on sale. The other one is marinated with oil, apple vinegar, Montreal steak, garlic powder, onion powder, and paprika. They were put in the fridge on Friday and turned over once a day. My wife made a bacon lattice and wrapped them for me. This is my first attempt at a lattice because I was worried the meat would dry out, plus well it's bacon so it makes everything better. I was quite proud of my wife for the bacon weave, except she had enough toothpicks I don't think I needed any wood chunks in my fire lol. I've never cooked a Top round like this any tips or suggestions would be greatly appreciated. I'm thinking of cooking to an IT of 135 and pulling it off to rest for a bit before slicing and serving. I put this on the bottom rack of my kamado as I plan on doing burgers and hot dogs on top. Each piece has to weigh in at somewhere around 3-4 pounds pre-bacon weight. I should add I have my kamado running at a low and slow 160 or so, figuring I'd keep raising temps as the IT increases.