I'm going to try a 5 1/2 pound beef rump roast today. The butcher I go to tied it up for me. I Injected it with Colony sauce. (a sauce made here in Pittsburgh. colonysauce.com) I injected it at 9 pm last night. I know the fat side goes up,but how long should it go for? I'm looking for IT of 140. I'm guessing 3 hours @ 225. Has anyone ever did a rump that size? I'll try to post some picks if I can figure out how to do that. I'm smoking it in a pan on a bed of sweet onions,celery, and carrots. And beef broth.Pecan is going to be the flavor of the day. Thanks for any info