Testing the new vertical smoker build with a longer slow cook. Started with a 3.5 pound bottom round roast added some garlic cloves inserted into the meat through the fat cap and sides. Dusted well with a blend of salt and pepper with a few other spices. Used a bacon web over the top for first part of the smoke... Then removed it for the middle part then put the whole roast into a pan with beef broth to make AU Jus. Cooked it out to 145 internal temp then wrapped it in foil and rested for 1 hour. That gave me some time to put down some dinosaur eggs. Turned into a fine meal as you can see here!