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Thank you so very much for all the great information!! I tired to cook another roast on the smoker low and slow took off at 135* let it rest for an hour and it was still tough, more juicy but tough. I think I have to find a better butcher. Thanks again.

So it sounds like when I do a rump roast I need to remove it at 135* and if I would have done a chuck roast, I could smoke it longer to 200*. Well we will enjoy this one tonight with the potatoes and carrots and I will try again in a few weeks and take off when the internal temp reaches 135*...

So I read an article that said if you inject beef with a marinade you need to take the internal temp to 155 or germs spread by injecting could contaminate the meat. Is that true or a tall tale?

Hello, well I thought I would try smoking a sirlion rump roast today. I seared it in my cast iron skillet, injected it with butter, apple juice and worcester sauce. I set my smoker at 225 and put it in an aluminum pan with beef broth and let it smoke until it reached 155. It was very...