I realized I was remiss in not following up on this. Unfortunately, as I tend to do, I got caught up in the game and the food and forgot to take pictures, a mistake I will try not to make in the future. I ended up doing 4 pounds of Top round and used the Pit Beef recipe in the Steven Raichlen BBQ USA book. It came out great. Served on Kaiser roll with horseradish sauce and thinly sliced onions. I cooked in the WSM on the top rack with no water pan at high heat. In retrospect, I should have taken it off sooner as I was surprised at how much it continued to cook as it sat. I also need to work on cutting it a little thinner, tough to do without a slicer. All that being said, everyone loved them and with 6 of us there, very few leftovers.

Thanks again to everyone for all of their help on this.

Bob