First off, allow me to apologize for not having pics of this smoke, yesterday was a crazy day between after school activities and sports, so I didn't have time for the camera. But, in between the drama, I did find time to smoke up a top round and two rib eye steaks. I gave them a bath in evoo and rubbed them down with a lone star rub. It was a last minute idea, so there was no marinade. I then smoked them around 225° over hickory on my Weber Kettle. I brought the top round to 120° then seared it on a hot grill. It had a nice flavor but was a little tough. I've done them this way before, and it seems to be hit or miss with tenderness. My question is does anyone have any good ideas on meals for the leftover pieces. The entire roast was thinly sliced against the grain and is currently waiting patiently in the fridge for its next venture. Thanks in advance for your help.