Just the smell of smoking meat keeps me hungry all day. But nothing I eat hits the spot. I'm not going to be satisfied till I can stuff my face with the buffalo I've got smoking on the back patio.
I pulled two 8-lb rump roasts, and I rubbed them with salt pepper and garlic powder and onion powder, and let them sit in the refrigerator overnight.
Then I smoke them with apple and mesquite at about 225 degrees, I smoke them for about 5 - 5 1/2 hours, then I wrap them in foil, and put them back in till the inner most part reaches a temperature of 200 degrees.
They've got less than an hour to go, but then I need to let them REST for a couple more.
Served best with cold beer.
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