Top Round Roast Suggestions?

[Pipecrew]

I'm going to be doing a Top Round Roast later today in my #2. It's just shy of 3 pounds and I have hickory chips to use. I was thinking of rubbing it down with some Montreal seasoning.
I have a couple questions:

How many ounces of chips should I use? I don't have a scale so what should I measure the chips with? 1/2 cup, 1 cup?

Should I use anything else on the rub other than the Montreal?

I plan on using a pan in the bottom for moisture, either apple juice or maybe beer. I have a meat thermometer to check the meat but I don't have a Maverick yet. I'm thinking the roast should take 3 hours or so?


Thanks!!!!
Mike

 

[swthorpe]

I have never used chips, but for a smoke lie this I would want to use about a 3oz hickory chunk.  Just guessing, but I think it would equate to a cup of chips.    I don't think you need anything else but the rub, and the loaf pan with liquid next to the smoke box will do fine.  Good luck...let us know how it turns out!

 

[NDKoze]

I would say 1 cup max and you should be good.

I would rub the roast with some oil before you put the rub on. The oil serves as a binder just as mustard does on our ribs and butts.

 

[DivotMaker]

This cut should be similar to a sirloin tip roast - see if this gives you ideas!

http://smokinitforums.com/index.php?topic=2235.0

http://smokinitforums.com/index.php?topic=1555.0

You can adjust the internal temp, based on how done you like your beef.