Hello friends. I've been away for most of the summer with family matters. I'm am slowly returning to smoking. A few weeks ago I got around to smoking a few beef roast. Nothing fancy. Montreal steak rub and into the smoker.
One rump roast was ours. The other two were sold. Rubbed and ready to go.
Finished product after 5 hours of smoke at 225. IT at 140.
Wrapped and rested for about 15 min.
I'm not a big beef roast fan. Awesome flavor and very moist. Sliced thin for sandwiches