Smoking Roasts, Rump, Chuck etc

I've only smoked Chuckies, and I take them to 195 IT and wrap for at least an hour.  It falls apart when slicing and tastes great.  I smoke it between 225 and 250.  I do the same for brisket but smoke it until probe tender, not temp.  

Mike

I put beef roasts in a couple categories; those I'm going to slice rare to med-rare, and those I'm going to smoke/cook the heck out of. Brisket, rump, chuck fit the latter and come out fantastic.

I haven't done a rump roast in a long time because we prefer chuck and brisket. Brisket we don't vary our technique much; SPOG then low n slow, sometimes hot n fast.

Chuckies? Man we get creative. Smoke until the stall, then double wrap with all kinds of different ingredients and veggies. Mexican, Cuban, Italian, BBQ, teriyake, you name it, we try it. So versatile and always comes out delicious.