i bought one of those cheap charcoal smokers a few years back and that seemed to do me alright but i recently got me a decent sized gas smoker and i can't wait to cut my teeth on that bad boy. a friend has graciously donated two 3.5 lb rump roasts for my effort on saturday night.i'm not a complete novice when it comes to food,( i did cook for about 10 years out of high school) but have never tried anything like this before.
the questions that i have for you learned smokers are fairly straight foreword:
1. whats your opinion as to my time & temp per pound?
2. what's your stance searing the outside of the meat on a hot grill before cooking in the smoker?
3. like said, i've never done this cut of meat before so i'm not really sure how tough its gonna be. is this a cut that can be cooked to a med-rare and sliced for sammies or will it need to go to a shredded state?
any insight that you could pass along would be greatly appreciated.