Hi. First time here. I wish to learn. I just bought a Masterbuilt electric smoker with the glass door. I have seasoned it per the instructions. now i would like to try it out. i am going to pick up a 4-5Lb Beef rump roast. I am using hickory chips for smoke. Now I read that I have the fat cap up. Coat the roast with olive oil. Make a few slits in the fat cap and insert garlic cloves, and put on some sea salt, and black pepper. I should cook it at 250 and at 20 minutes per pound untill I get to a internal temp of 135.
Now the smoking part I am not sure of. One cook where I work said to smoke for most of my cooking time. Untill my last hour. Then just let it cook. I have a water pan, but don't know what to put in it. Any help?? Thanks..