Remove fat cap in one piece if possible. Place in Ziploc bag and refrigerate for later use.
Place top round large roasting pan and puncture with knife in multiple spots.
Pour marinate over top. Rub in marinate on all services of top round. Let top round sit at room temperature for 30 – 45 minutes.

While top round is marinating, prepare smoker to 325 – 350 degrees.
After marinated top round has sat for allotted time, season with steak and burger seasoning. Place reserved fat on top of top round. Insert wooded toothpicks into fat than meat to secure fat to top round.

Place marinated and seasoned top round in smoker fat side up. Smoke for 1 to 1 1/2 hours or internal temperature reaches 120 – 125 degrees. Remove from smoker and let stand for 10 – 15 minutes before slicing.

Bring beef stock to boil. Add remaining ingredients and bring back to simmer.
Simmer for 10 minutes. Turn down to low and hold warm for French Dips.