Out east, especially in Baltimore, they eat "Pit Beef"...It's normally top-round, seasoned with a dry rub (salt, pepper, paprika, garlic, onion), cooked about 12-18" above a bed of hot coals (grilled, not indirect smoking) turning it throughout the cook to blacken the outside, and cook till about 130 inside (rare). Let rest for a few minutes, then slice thin and serve on a kaiser roll with fresh horseradish sauce.
I took some hot coals out of the bottom of my firebox, put them on a cooking shelf, and cooked on the next shelf up...turned out pretty good:
Fresh horseradish sauce:
...a nice "variation" of BBQ that I enjoyed, it's always fun to try a new style of cooking - anyone else ever make "Pit Beef"?