After my last fiasco with dried beef, I decided to give it another shot. Used a product from a local vendor and mixed it up like I was making bacon, so half the water. This was a top round roast, 2.75 lbs. The vendor suggested one day per pound plus one, so I rounded up to 4 days. I think next time it will be closer to 3 or 3.5 days as it was a little salty. I know, it's supposed to be for dried beef, but I'm the chef. I also injected 2 oz. I let it brine for 4 days. Took out and left it in the fridge for 24 hours to get the pellicle. Hour SmkTemp IT Notes 12 100 No smoke 1 100 No smoke 2 130 Started smoke. Used Pitmaster from AMAZEN 3 150 4 160 100 5 170 6 180 122 7 180 131 Smoke ran out. Next time, I want more smoke on it. 8 180 142 9 180 145 10 180 151 11 180 154 The wait is killing me. And I want to go to bed! 12 180 156 12:30 180 158 Took it out. Put it right into the fridge. Next day I sliced it. IMO, it was a lot like corned beef, but without the spice. Had the good iridescence shimmer on it. Looks great. Good flavor, but needed more smoke and I think it needed to dry out some more. Plan on a solid 13 hours for this method. The product is good. Tasted great. The inside wasn't as salty as the outside. Don't know why, because I injected. Anyway, I'd make this again. Out of the brine. Out of the smoker. Sliced.