Just curious as to what y'all's experieince is with Pork shoulder "blade" roasts? I did my first one yesterday, a small 3.5 lbs. It did not come out nearly as well as some of my other pork smokes (butt, picnic, etc.). Wondering if this was me, or the meat. IF anyone has some experieince with this cut and how it tends to differ, I'd be really interested. I also will be traveling down to my brother's place in Iowa in a couple weeks and he has a larger blade roast (about 5.5 lbs) that he wants me to smoke for him, so curious to get some tips as how to make it turn out better than mine! Thanks!