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Message: <blockquote data-quote="CHenry" data-source="post: 3375418" data-attributes="member: 6281">I smokes a couple roasts I had. A rump and a arm roast. Those never make good pot roast so this was an experiment. The key is not letting them dry out so I smoked 4 hours and foiled for 4 but the last hour I undid the foil and lathered them with Headcountry sauce and they were like brisket only not quite as tender, but still didn't need a knife. The beans are Bushes best baked beans and we added diced hot link , sausage onion and jalapenos.[ATTACH=full]164878[/ATTACH]</blockquote>