Top round is a bit lean to cook like a brisket. Pit beef, sliced very thin on a deli slicer works well. It can be cut into steaks (London Broil), grilled and sliced thin. It's also very good braised (Pot Roast), and it makes great jerky.
Cook it in the ground or if you have a big Dutch oven put part of it in the oven cook with tater and 1 can of progresso french onion soup. If you want smoke leave the lid off for an hour or so.