One of the best things we do here is smoking roasts. They come out just wonderful, and you can cut them with a fork if you do them right. We start out rubbing them pretty much the way we rub butts and shoulders only leave out the brown sugar. We like beef a little more savory. I rubbed this one with Pigs Ass Memphis Style BBQ Rub from Bass Pro Shops. Put a pan under it with Apple Juice, Vinegar, Onions soup, and a raw onion sliced, Beer, some water, and Worchestershire Sauce. Put the roast on for two hours at 250 with some apple wood smoke. At the two hours mark,pull the roast, take out one grill, and fill the liquid pan up with my veggies and more onions.
Then lay roast on top that mess, and cover it tightly with foil. At the four hour mark (two for the veggies), I pull it and let is set for thirty minutes. It hits ever single time like that and my family really loves it. Here are some pics.