I know this sounds strange, but I smoked a rump roast yesterday 8 lbs with a nice thick fat-cap on one side. My wife bought it and thought I should smoke it so I figured why the hell not? Nothing ventured nothing gained! Well, I rubbed it overnight and then put it in the smoker at 7 AM sunday. Cherry wood smoke, and the temp hovered around 275 all day. Mopped it every hour, and left it fat cap side up the whole time. It was ready at 3:00 PM and let me tell you it was the nicest surprise. Very tender and the cherry (first time cherry wood for me) gave it a real smooth flavor. I made a spicy (Kansas City Style) dipping sauce which was great. Made sammwiches with kaiser rolls, and learned that done right, one can smoke anything! Anyone else smoked a roast before?