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Has anyone ever smoked a rump roast or a chuck roast on the smoker? If so what were the results...this is something that I've always wondered about but never see anyone talking about it.

My first post, I bought a 22.5 WSM smoker last summer and I love it! I have cooked some ribs, pork butts, pork loin, sausages and chicken. I'm looking forward to being inspired by fellow smokers perfecting the craft of smoking some great food!