Felt like I needed a big ol' hunk of meat to smoke all day on Sunday. These things are so cheap at costco and they come out superb. Smashed up a whole bunch of garlic to smear on and get the rub to stick. Here is the roast, just over 9lbs, highly recommend this cut. Smeared on garlic and covered in plenty of rub that I mixed half with coarse ground black pepper. Forgot to take a picture of it in the smoker, but I put it in the MES30 at 250F over pecan wood. Pulled at 125F and rested for just over an hour, it crept up to 130F. Took just about 5 and a half hours. Rested, made some gravy with the juice that accumulated. Perfect doneness imo. This was the first time I used pecan wood.. and I can see it becoming one of my favorites, really good flavor. So now I just have to slice the rest and vac bag it for sandwiches at a later date. Too bad I don't have a meat slicer.