Hi all, I am going to start smoking tonight, late (1-2am), for a party Saturday afternoon at 4pm. I have a 19 lb Top Round that is going to be used for sliced pit beef sandwiches, and two 8 lb Butts for pulled pork sandwiches. Anyone have any tips for me that will make sure the Top Round turns out good? I plan on cutting the Top Round in half to insure I can smoke to the proper internal temp, in the time I have allowed myself. I did not want the beef or the pork butts to be done to soon, and then have to hold them for 6+ hours. I know the butts take me about 10 hours so I figured that if I started at 2am they'll be done a 12:00 noon and then they can go in the cooler for holding, will shred the Butts with my Bear Claws at the party. I thought about searing the Top Round, like I do my briskets - what do you guys think?