(BTW, this post would not quote no matter what I did - the “empty edit box” syndrome.)
I fail to understand why using an oven is “cheating” except that you don’t get to clang your balls together, pound your hairy chest and grunt while doing it.
Well when you get down to it’s most fundamental elements, that’s really what life is all about.
Well, they certainly taste differently started in the oven and finished on coals. Call it cheating or not, it’s a different method that produces a different result. (But, beyond that, yeah, part of the enjoyment for me is that primal style of cooking, too. Being out there, with the fire, the way my ancestors may have done it. And the beautiful smell of burning wood. Those things bring me great joy.)
(I will very rarely “cheat” a pork shoulder by smoking it for the first three hours or so and finishing it in the oven. You get pretty much all the smokiness from the initial smoke, and the finishing step in the oven doesn’t really seem to make much of a difference in the end result.)
Using an oven isn’t cheating to cook ribs, per se. However, most people would say it becomes cheating once you’re trying to call it barbecue.
My meat slicer is an el cheapo that’s mostly plastic except for the blade and a few other parts. I make bacon a few times a year and it’d be nice not to have tasty, but mangled slices.
What slicer do you have if I might ask?
I’m in your area if that helps.
Sorry, I missed this until today. I have what appears to be a Globe Model 150 slicer. Or something very similar. This is the same model number as what I have, although mine is in better shape. I got it for $200 from a friend who was upgrading to an even more serious slicer.
Also, if you are in my area (I’m not far from Midway), you are more than welcome to come over with your bacon and use the slicer. For a slight fee of bacon, of course. 
FYI: This beef, with some extra BBQ sauce, tastes good wrapped up in a flour tortilla.
Ok, I did this on Sunday. Extra mesquite chips every half hour made a wonderful bark and ring for the short smoking time. My one sound review: Mmmmmmmmmmmmmm. I got a 2.5 lb top sirloin roast and I actually let it go to 135, I was lazy and didn’t check it often enough. I still think the results are amazing, and my better half agrees. It doesn’t replace barbecued brisket in my cravings, but I will feel sad when I see a roast prepared any other way. It takes around the same amount of time as slow roasting it in an oven, and the results aren’t even comparable. My favorite way to dress it so far is caramelized onions with horseradish. Slicing it ultra thin with a knife is easier after you’ve let it chill, but it’s not too hard to get a nice thin slice with a good sharp knife even when it’s warm and tender. If you can slice 185 degree brisket into 1/4 inch slices, getting top sirloin a lot thinner at 135 isn’t too hard.
Thankya, it’s nice to have some wonderfully barbecued beef without having to have to cook 10 lbs of meat for 14 hours. 
(burp!)
Yay! Glad it worked out for you. Now I’m getting a hankering for some of that smoked round roast. Maybe tomorrow…
Johnny, when you are able to find that brisket that you’re hankering for, and hopefully it’ll be a prime packer, the amazingribs.com mentioned upthread has a good detail on what’s called the Sorkin Method of cutting it up. Basically it’s a 7 step process showing where to cut the best against grain slices, how to limit the fat and what to mix with fat and use as chop. Here’s my first effort and it gets easier and faster every time.
Huh, the Sorkin Method does not involve exchanges of witty dialogue while walking briskly down a corridor. 
John, that sounds like a fine candidate for step 8.
Sorkin method, about halfway down on the right.
Thanks for the info - that looks super extra heavy duty. I like it!
Always happy to share the bacon. Maybe next time I’ll do up a couple bellies and pm you.
Also what helps with brisket is that it’s easier to tell which way the grain is running when it’s raw vs when it’s cooked, so I I cut a little bit off one corner of the flat perpendicular to the grain so I’m reminded which plane I should cut it on. (And I also do packer cut when I do brisket, with both point and flat. Flat alone is too lean, in my opinion, and it appears the website you linked to shares that opinion. If I didn’t need that much brisket, I’d go for just cooking the point, but I’ve never done that, always going full packer cut. Because if you do brisket, you may as well do it right.)
Sure. And bacon actually was the whole purpose of me getting that slicer in the first place. 
(Although I haven’t made bacon in about a year or so.)
(And, yes, it’s a heavy beast. It’s a real honest-to-goodness deli slicer. I love the thing. No more need to buy roast beef or turkey or whatnot when I can just roast it up myself and get it as thin as I want it for at least 1/2 the price per pound at the deli.)