Smoked a 3lb. top round today and it turned out incredible. Thanks to all the good posts on here that I looked at first. I decided to do a dry rub since I didn't have time to marinate. I used paprika, cayenne, sea salt, black pepper and garlic salt. Smoked at 215-225 with hickory until I got an internal temp of 140 and then I wrapped in foil and towel and rested in cooler for an hour. It turned out perfectly done (I like medium rare) and tender. Plan on having some french dip sammys tomorrow. Here are pics start to finish. Seasoned and ready for smoker In smoker ready to go! All Done smoking Finished product!!!!