Christmas dinner was fantastic thanks to the new Oklahoma Joe's Smoker. This was its second use since I got it. I started with two 5lb standing roasts. Both cut and tied,dry rubbed with kosher salt,white pepper,and black pepper. Then coated with basil,thyme,and garlic. Indirect cooked with charcoal and mesquite wood chips. I seared both ends then moved it away from the fire,pulled it off at 130 degrees. It was very moist and tender but could have been a little more rare. Overall a fantastic meal and everyone was pleased.