How Long?

[outbackhill]

Just wondering if anyone has an idea on how long and what temperature to smoke 5.5lb beef round roast, using bisquette pucks. How many pucks should a person use? Thanks in advance.

[tsquared]

I wouldn't use more than 4 hours of smoke, maybe only 3 for a roast that size. As for temp, go for an internal temp of between 140-160 (rare to medium) depending on your preference. Good luck and let us know how it turns out.
T2

[Habanero Smoker]

I'm not sure of what type of round you have, but when I did a top round (which is less tender then loin cuts); I used a cabinet temperature of 220°F, and applied 3 hours of oak. After the smoke was applied, I wrapped it tightly in foil with some beef broth and sliced onions, and finished it in a 225°F oven. I like mine at 135°F - 140°F.

[Wildcat]

Welcome to the forum.  I think you will be pleased with Habs method.  Should stay tender and moist IMO.