REPOST from 11/08 Smoked a rump roast yesterday. Hard ta tell if you got a good one when they all look like this in the freezer. Not bad!! This is what I used for a rub. Slathered w/ A1 The "Rub" Off to the smoker with some taters Smoked at 250 with hickory til 150 internal......about 5.5 hours Forgot to get the cooler out of the barn. It was about 30 degrees out so I figured I'd just be cooling the roast down if I used it. Ended up just wrapping it up in a moving blanket and put it on the counter for the rest period. Cut in half - the half on the right has no bone in it, so it was put in the fridge to be sliced, in the slicer, tonight for sammies. The half on the left I just hacked up for din-din. Plated with the taters and some chili I made on Saturday. It came out great.....Nice and Tangy! Gonna make some graet sammies!!