I had a 4 pound rump roast in the freezer begging to be cooked. After I defrosted it I trimmed the
silver skin and excess lumpy fat off the top. I put it on the Performer for 2 hours of cold smoke,
using the 6” tube. I used oak pellets. This was done on Sunday, August 3rd.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/M3%20Magic%20Rump%20Roast%20SV%20Style/DSC_6359_zps780b661e.jpg)
This is what it looked like after 2 hours. The kitchen smelled wonderful!
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/M3%20Magic%20Rump%20Roast%20SV%20Style/DSC_6362_zps67b93df7.jpg)
I seasoned it with the Magic combo of M3 and WOW. I went with 60 M3 and 40 WOW this time.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/M3%20Magic%20Rump%20Roast%20SV%20Style/DSC_6365_zpsa3a7d300.jpg)
All bagged up and into the refrigerator.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/M3%20Magic%20Rump%20Roast%20SV%20Style/DSC_6369_zps17d6c6b8.jpg)
After seeing all the awesome cooks that have been done Sous Vide and after talking quite a bit with
Tim and Art I took the plunge and bought the Dorkfood DSV. UPS delivered this a couple hours ago.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/M3%20Magic%20Rump%20Roast%20SV%20Style/DSC_6373_zps541f5acf.jpg)
Into the water bath for 52 hours at 132 degrees.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/BEEF%20CATEGORY/M3%20Magic%20Rump%20Roast%20SV%20Style/DSC_6375_zps699185c6.jpg)
More to follow late Wednesday.