Need help: Beef Top Round Roast

[centercitysmoke]

We got given one of these by my girlfriends parents and I don't know a lot about it. I've only done pork before and a brisket once. I know I'm going to smoke it around 275* (unless there's a better suggestion) but I'm not sure if I'm looking for a medium rare and slicing or taking it all the way to 195* and pulling it. Any suggestions or tips would be greatly appreciated!

 

[ob2689]

I would take it to medium and slice it.  This is the same cut that delis use for their roast beef.

 

[s2k9k]

Top round is way to lean to take to 195*, it will be like shoe leather and won't pull. I would smoke it at a much lower temp like 200* and take it to an IT of about 130*-135* for a nice med/rare and then give it a good 45 minute rest.

 

[woodcutter]

Probably too late but here is a top sirloin.

http://www.smokingmeatforums.com/t/143940/beef-round-sirloin-top-roast