Well, I had a 2.7 pound chunk of top round London Broil in the freezer that I wanted to get rid of, and it was a nice day to smoke, so I experimented: I used the "First Place Brisket" method on it.
The smoker held rock-steady at 225.
Hmmm. The meat wasn't tough, but dry. I made a gravy from some of the Rick's Sinful Marinade and Wondra, which helped.
But I wouldn't do it again.
The ABT's with my garden jalapenos were excellent, though! And I smoked the remaining 5 pieces of bacon (not shown) with and hunk of cherry wood.
Lee