So I thought I should finally start my first thread after lurking for several months. Living in New Orleans it is hard not to love a good Roast Beef Poor(Po) Boy. Bought a whole 12# bottom round roast and separated it into two roasts and cut off the thin ends to brown and make some rice and gravy. I also had a rump in the freezer so I am adding that to the two roasts cut from the whole bottom round. Made a simple rub with salt, pepper, garlic powder, onion powder, paprika, and crushed red pepper and the veggies for gravy.
I was going to braise them in the pan while smoking but just before putting them on the WSM I decided to remove them from the pan because I was not going to be able to fit much beef broth in the pan. When I add the beef broth after an hour I will show how they are set up now that they are removed from the pan.