RE: What do you do with a 26 lb inside round?
I cook whole chuck rolls on my smoker when I want to make pulled beef for sandwiches. I season the heck out of it with my regular rub and then add a little extra black, white and cayenne pepper to it. once it reaches about 155-160 internal, I wrap it in foil and put it back in to finish at an internal of 195 to 200. I take the juice from the foil, de-fat it and pour it back over the pulled beef. My customers really seem to like it.