Here we go with my first smoking of a good sized beef roast meant for sliced roast beef sandwiches and I got some pics! I say that with a "!" because I usually forget to get pics at each step. I have been eye-ing these things at Sam's Club labelled "beef round sirloin tip cov". A little searching around on SMF a few months back convinced me that it would be a good thing to try. Many of the old-timers and more knowledgeable members had chimed in on previous threads. Now, asking only for a slicer for Christmas, I put it off for a while. Glad I did. Started off with a 11.46 lbs roast. I couldn't really tell what it was when it was raw, but after cooking it started to reveal the different cuts that make it up when you get to slice it, look at it and taste it. I simmered 2 cups of concentrated beef base with some garlic, black pepper, and fresh rosemary. Once cooled, I injected it into the roast. (I know this is technically a "no-no" so skip this step if you are uncomfortable with it) Here's what I did: Day 1 1530 - picked out roast. 1600 - shared huge slice of pizza with girls and headed home from market. 1800 - Injected roast with seasoned broth and seasoned outside with SPG and fresh rosemary. Wrapped up and in the frig. Day 2 1015 - Out of the frig and onto the counter to warm up. 1230 - On to the smoker with a 12" A-Maze-N tube full of red wine pellets from Todd and a water bath. Initial temp of 210 but I know it climbs a little as things settle in. I returned to it being 230. 1300 - Headed to parents' house to let my wife shoot her new Smith&Wesson M&P Shield 9mm. (Christmas present that finally came in) 1820 - Returned home and inserted temp probe and it read 122. Whew! It didn't over cook while we were gone. I was worried because I have never done this cut of meat before, and the kids were on a rampage with the ammo. 1915 - Reached 136. Pulled and covered with foil. 2030 - Wrapped up and put in the frig. Day 3 1530 - Sliced the roast in half. 1535 - Introduced roast to my new friend named Hobart. 2100 - Sitting here fat and happy after having some really good french dip sandwiches. I recommend doing this to anyone as it was not hard and turned out very good. Pumped up and covered with SPG and fresh rosemary leaves On the smoker with a drip pan and, in case you missed it, a 12" A-maze-N tube filled with red wine pellets on the lower right. I swear by this thing. This is what I gave my smokers for Christmas this year. (Hey Todd, I need a discount once I hit ten, right?!) I returned home to this........ a beef roast really close to being darn good and a beautiful sky. Being the smoking Ninja that I am (not), I was able to capture both in the same picture. That is a 1/2 roast, (5+ lbs roast) sitting up there. It looks small on the slicer. I am still just so happy with the slicer that my family bought me. Coolest gift since I received my .410 shotgun in the 3rd grade. A plate full of straight up carnivore goodness. Extra thin!!!! Thanks to the present that my girls gave me.