Thanks to Erain for the help first off... On sat I started the smoker up with Hickory Kingsford, and Hickory wood chunks. Put both of these roasts on at noon. Sorry for no on-the-smoker pics Here is the Rump Roast after sitting in a beef broth, Worcestershire, and soy sauce bath overnight And here is the Chuck Roast after sitting in the same marinade Both Creole Garlic Injection Post injection Rubbed w/ Famous Daves steak & Burger, and a basic beef rub Rump was on the smoker for 4.5 hours. Taken to 135 degrees, and foiled with some juice Sliced Up Rump Roast Here is the Chuck which stayed on 7 hours (foiled at 160 and taken to 195) I pulled the chuck and threw it back in the au jus since it was so dry. It helped out a lot. I had to cut it up rather than pull it actually. The rump roast went over well, but believe it or not the co-workers commented on the cut up small pieces of chuck. It sat over night in the au jus, and it seemed to pull back in a lot of the moisture and became very easy to chew. The Rump roast was great IMO (sans the chewy tendons that are found here and there).