approx.3lb hind quarter (i think) round roast
rubbed with red dirt coated with mustard + worch.
wrapped in bacon (1lb)
let set in frig 2hrs wrapped in plastic
put on egg at 200 degrees
seems to have hit a plateau at 155 degrees
finally began to move again pulled at 162 degrees
this took 8 hrs
pulled like pork (not quite fall apart)took extra care to seperate any fat or grissle
(had to taste must say very good-not as tender or juicy as pork but a great flavor and wonderful texture)
sauced with smoky mountian smokers BBQ sauce and put back on egg in tin foil pan covered.
All in all I must say this cook was a success.
Here it is at 162
Pulled no sauce
The only thing I would change is heavier on the rub. Thanks for the advice and happy egging