Made a beef rump roast. Made up some herb butter with a softened stick of butter, some rosemary, thyme, salt, pepper and liberally coated the roast. You want you roast at room temp. I forgot to let mine sit out, and as soon as the butter contacted the cold beef, it turned solid and would not stick. Made a hell of a mess, but smelled awesome...
Set the smoker on 500 but the best it would do was 480. it was about 20 degrees and windy, so I can imagine that it was having a hard time keeping up. Put the roast in for about 20 minutes or so to get a good crust going, the set the heat down to 250 and let it go till it got an internal temp of about 140. It took about 3 hours for a 2 lb roast. Took it off, wrapped in it foil and let it rest for about an hour in a cooler.
Rump roasts are very flavorful, but can be a bit 'chewy' if you don't cook them right. This apparently is the right way, as this one was tender and juicy and tasted awesome. I used the drippings to make a gravy.
The last thing I tried was to smoke some chocolate chip cookies. These did not go so well, as the bottoms burnt on most of them, especially on the right hand side of the grill. Not sure what I need to do, but I'll figure it out eventually. But the parts that weren't burnt were heavenly. If you've never had a smoked chocolate chip cookie, you don't know what you are missing.
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2016 Rockwood Signature Ultralite 8329ss
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