Tried my first long cook sunday afternoon. Took these three small roasts and covered them with a rub of brown sugar, garlic powder, onion powder, black pepper, salt, and montreal steak seasoning and let them sit in the fridge overnight. Got up Sunday morning and injected them with a mix of the leftover rub and good dark beer, then wrapped them in bacon and put them on the pellet grill at 160 until they hit 145 internal temp. Man were they good. Probably the most tender and juicy deer roast I've ever done. The picture of the sliced meat is after everyone ate it all up at dinner. Luckily they saved me enough to make a few sandwiches this week.