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I'd like to smoke my 5 lb netted rolled rump roast. Was thinking of hanging it (in netting) with a drip pan or should it just bathe in a pan. Will it need foil later?
I would just toss it on a rack and throw the smoke to it. Maybe run the temp a little high, like around 250 to 275 and bring the internal to 140 or so and pull, wrap, rest and slice..