This weekend marked the first time I tried any beef in the smoker since over a year ago when I had some less than desirable results. Needless to say I have asked some questions of some friends and read some advice on the forum here and decided to get r done. It's a pity I can't remember what kind of roast I used.... It was on sale, and I'd recognize it if I were in the store but the name escapes me Here's what I did..... Any feedback and ideas are appreciated. If I can improve something I want to here about it.... Vaccuum marinated in balsamic vinigarette dressing overnite. Placed in LP smoker using Hickory, apple, pear, and some mesquite smoked at 220 to 250 for about 3 hours. Removed from smoker and double wrapped in HD foil placed in oven at 225 for 6 hours while trimming horses hooves and drinking a few cold ones. Opened foil and found in great shape, pulled apart with a fork using almost no effort at all, Fought off oldest son so there would be some meat left. Placed in slow cooker and fridged it until following day, so we could have sandwiches for lunch during trail ride. (It was 58 deg here on Sat) Everything turned out great... the weather, the food, the ride with the family. Has anyone else used this kind of marinade and or are there any alternatives that I might want to consider trying next time?