19 LB Top Round & two 8 lb Butts

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Glad to hear it all turn out for you.
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Did you steal that cutting board from my kitchen?
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Looks great to me. Being well done isn't a sin for smoked round in my book. 175* is a little bit of overkill, but if you've got good sauce I don't see a problem.

I'm not familiar with the term "pit beef". Is that maybe what we call sliced beef around here? In this neck of the woods we'll get either brisket (most of the time) when we order sliced beef, but a lot of places are using round because all they have to do is put it on the slicer and slice it. While it is a little mire expensive as a rule, they like the lack of waste as opposed to brisket.
 
Tim,
We must have the same taste in cutting boards!

Yep, "pit beef" is nothing more than sliced beef in any vararity, top round, bottom round - what ever you have. But Brisket is Brisket!

Sorry for the long response time on this, I was out of town for work and also got to visit Bud's BBQ & tonto1117 after they got back from the comp in IL, as I was visiting my family in MI, so I was real close and they graciously offered up the left overs and my favorite liquid refreshment - which I promptly accepted.
 
they do a great brisket eh ??? bud & tonto are so humble,gracious, & friendly.....we met them when it was 115 in the shade & last day of the comp & they were still calm,cool, & friendly......great people.
 
There brisket is GREAT! I gonna try my best to see if I can make any thing near as good on my next smoke.
 
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