So i have a 3lb top rump that i'd like to smoke over charcoal and hickory chips. The question is really do i go for internal temp around 135°f for medium rare, or go all out for a pulled meat style of cook? I'm really torn here. Going to start things out tonight witha dry rub salt, mustard, pepper, smoked paprika, garlic powder.
Obviously copious photos of the journey will be on the way throughout tomorrow!