I had a rump roast hanging around the freezer and I didn't know what to do with it. Why not smoke it?!
I conjured up some bacon and stuffed some shrooms to go along with it...
In the pic above, you can see that I soaked the insides with evoo before filling with garlic, sundried tomatoes, garden veg cream cheese and a topped with basil.
Smoked over some pecan in the gosm until 135 internal..
I thought the cream cheese would melt a little more but ohh well, they were still darn good.
Can't wait for October so i can get another elk. Hopefully i can fill my deer tag in November as well..!