Thawed out a smallish NY strip roast I cut when I boght a 12 pound hunk of it around Christmas. Gave it a rub a la Bear with some worcestshire and SPOG. Filled the pan underneath the rack with some beef stock and red wine. Lit about 3/4 chimney of trader joes briquettes (first time using those). http://www.smokingmeatforums.com/content/type/61/id/392931/width/200/height/400[/IMG Once the coals were ready I dumped them in the two charcoal baskets that came with my performer, placed the pan and roast on the rack in between the two coal baskets... [GALLERY="media, 392940"][/GALLERY] Threw a couple of chunks of hickory on the coals and one chunk of cherry. Covered it up and had some sweet smelling smoke... [GALLERY="media, 392941"][/GALLERY] Pulled it off at 125 IT, let it rest for about 15 minutes. Carried over to about 133 and then I sliced it up. [GALLERY="media, 392943"][/GALLERY] [GALLERY="media, 392944"][/GALLERY] [GALLERY="media, 392945"][/GALLERY] [GALLERY="media, 392946"][/GALLERY] Used some of the drippings and wine/broth mix to make some blue cheese grits... [GALLERY="media, 392947"][/GALLERY] Honestly this one of the best beef roasts I have ever cooked. So juicy without being fatty. Great smoke flavor and the crispy crust was fantastic. Temps held 375-400 the entire time which was great. Liking the trader joes briquettes so far! Thanks for looking.