I picked up a couple of 2.5lb rump roasts, I've been looking through the posts trying to figure out what to do with them tomorrow. I'm thinking of putting one in earlier and letting it go until 160, while only letting the other get to 130 to see which comes out better?
I'm really interested in trying to slice them thin and making a french dip sammie type of meal??
Any thoughts and or suggestions would be great!!