Alright, presenting my first q-view to you guys! I smoked this "rolled roast" (A thick, flat strip cut off the rump and rolled up to form a roast) in my smoker yesterday and thought 'd show it off. I left it in for 8 hours, pulled it out just before 175*F and it was just perfect! I used my own rub-down recipe on the outside, and Australian Stringybark as the smoking wood (wonder how many have heard of that!) The first picture is of the roast just about to go in the smoker, and the second is it just being carved after about 8 hours in a 225*F smoker.