I am wanting to make a roast beef for slicing. I will be using a mini wsm that I have nick-named Biohazard. I will be putting it on the smoker in the morning but have a few questions. . SWMBO does NOT like rare. If its bloody, its not done. What temp should I smoke to? I was thinking 145-150*. I was thinking of smoking at about 235*. Would this be a good temp? Liberally coated sirlion tip roast with L&P Worsty and SPOG, wrapped and put in fridge overnight. Should I add more spog when putting on smoker? I will be using cherry chunks(because it is what I have) SWMBO didn't answer me so I accidentally :biggrin: :devil: decided to make it all. Wrapped and sleeping till a.m. Biohazard.