Well had a small one in the deep freeze. Turned out really really good. I didnt take progression pics. sorry. Will try to remember next time. Rubbed down, then smoked for 3 hours at 190f. Then Vac-sealed and sous-vide for 25 hours at 132. It then went in the fridge overnight and sliced. After slicing added the juices with a little beef broth to a new bad and it went back in the sous-vide for a couple hours to warm back up. Turned out very good. Will do any of my rump or siloins like this from now on. Going to make some sammies tonight!