Smoking a flat roast, need a little advice

[mow_delon]

I am in the process of smoking a beef "roast" that is a 12 inch x 12 inch square and is about 1 1/2 inch thick.  No idea what the cut is, got a half a beef processed and it was only labeled "roast".  Kinda wanted to be able to slice into strips for sandwiches.  Just wondering what kind of I.T. I should be taking to in order to not completely fall apart and still be tender.  Any info will be greatly appreciated.

[RedJada]

 Sounds like you may have a chuck roast, maybe a London. As far as IT, that's up to you. You can Google IT temps for beef.

[Salmonsmoker]

Sounds like you may have a chuck roast, maybe a London. As far as IT, that's up to you. You can Google IT temps for beef.

By the size it sounds more like a London Broil. I would cook a London to an IT of 130F (meadium rare) and slice fairly thin for serving. If it's a chuck roast I would cook slow in a dutch oven-pot roast type, as a quick cook would be tough and chewy..