I am seeking help from the many experts on this site. Our family raises Natural Beef, and we get our beef in whole or 1/2 beef. As you may expect we get a lot of roasts, and I would like to smoke/grill these for the family. I have done a lot of briskets, steaks, tri-tip on my MAK and we love it. I am trying this: Do a dry rub of worchestershire sauce, EVOO, mustard with Montreal Steak Seasoning. I will smoke for three hours and up temp. to 275*. I will remove at IT of 145* and rest for at least 1/2 hour. Any suggestions will be appreciated. Thank you.