Well,its not really my recipe for top round .
I think I borrowed it from Jim Minion and a couple of others.
Around 8-10 lbs is what we like.
We cook at around 235ï¿½ to an internal of 130ï¿½+/-.
I rub with worchestershire sauce and sprinkle with a Montreal Steak type rub.
About every hour I mop with one of the thinner,less sugared,whiskey flavored sauces.
Seems like it takes around 15-20 mins/lb to hit 130ï¿½.
Slice thin across the grain.
We like it with dark bread,fresh horseradish,a dill pickle and a cold dark beer.