Living and growing up in Chicago for 30 years I became fond of these. And after seeing Pineywoods post the other day of his great beef roast inspired me to do this again, been a long time. Rump score. And you gotta have some sauteed bell peppers sauteed in EVOO and oregano and basil and garlic MES Window View. Almost there. Smoked at 225', I took off at 132' with a blend of hickory and mesquite. Sliced it up tonight. Sliced some by hand last night and made a sammie. Yummo! I used the juices with some oregano, basil, and garlic for the au jus. This was one of my favorite places to get them. http://www.carms.com/ You could order them extra juicy and you needed a bib when eating. Of course theirs wasn't smoked or rare and were served on Italian bread in waxed deli paper. Thanks for watching.