I enjoy taking inspiration from different recipes and making them my own - often times I can create a dish that really suits my tastes. Here is my adventure in smoking a Top Round (a recent idea from Jeff's newsletter) using a marinade I discovered from Bobby Flay's show "BBQ Addiction" that turned out to be just ridiculously delicious. So Jeff suggested smoking a Top Round/London Broil in his newsletter Smoked London Broil which basically takes a Top Round roast with a little rub that you smoke until it's done. Since I wanted to make it into Fajitas, I was looking for a spicey marinade to accent the meat a bit. I saw Bobby Flay's BBQ Addiction episode with Adobo marinated Brisket (sounds fantastic!) that I adjusted for a much smaller cut of meat. 2 pound Top Round roast seasoned w/ salt and pepper 6 cloves garlic, chopped 1 plum tomato Zest of 1 orange plus 1/2 cup freshly squeezed orange juice 1/4 cup fresh cilantro leaves 1/4 cup red wine vinegar 1/3 cup canola oil 1.5 tablespoons ancho chile powder 1.5 tablespoons chipotle powder 2 tablespoons chipotle puree 2 tablespoons dark brown sugar I threw everything into a blender until it was smooth, took a taste and nearly lit my mouth on fire (give me a glass of water!!) and tossed the marinade and the steak into a plastic bag. Marinated it for 8 hours. Smoked with Cherry (everyone keeps saying cherry is the way to go with beef, they were right!) until it reach 120 degrees. It took about 2 hours with my temps between 200-235. Then I tossed it over some hot coals to reverse sear it up and pulled it when it hit 130-135. Woah baby was it fantastic! Tender, juicy, and very flavorful!! The marinade was super spicy before cooking but the meat wasn't very spicey at all. I also made guacamole, peppers and onions, and a few other fixins to go with the fajitas. Man, it was a very delicious meal! Pics will be posted in a minute!