Please don't beat me up over this question that is likely obvious to you all. I know for certain things I "smoke" cuts of meat (ribs, boston butts, etc.). I have gotten some useful tips from this site in the past. But, I have been roasting meat on my Weber grill for years-beef, pork, etc. I know my cuts, and people are always giving positive praise for my efforts. (I don't think I do anything magical, but people seem to think otherwise.) Anyways, I got a rump roast today (my goodness, beef prices have been high the last few months). Normally, I would simply just slowly bring it up to 130ish temp (I like my meat really rare.) This is probably at about 350 temp. What is the advantage of dropping the temp down to say 225 and cooking it slower? I learned long ago not to overdue it with the smoke, and my regular roasts come up with good flavor. I mean, salt and pepper was it. Should I try anything else? I normally slice the roast really thin when done.