This is a top round roast, smoked with hickory chips and basted with spicy bbq sauce to keep it moist.
It took about 3 hours, and went perfectly with fresh local sweet corn.
Leftovers were shredded and used to make BBQ Tacos - heat shredded beef with a little bbq sauce. Serve in taco shells with cheese and coleslaw or fried peppers & onions.
Hungry yet?
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