First off sorry for no Qview, got carried away after carving the meat. Anyway thanks to those who posted their processes on here it gave me the info I needed to make this a sucess....no... I mean a GREAT SUCESS!! As for seasoning I used the one from Spokane Spice(see pic). I covered the roast in the seasoning and vacuum sealed it for 24 hrs. (next time I will do 48 to 72hrs). I didnt use any EVOO or any thing, just took it out of the packageing and packed as much seasoning as I could to all the surfaces. Then I made a large bag from the roled type of vacuum sealer bags and sealed it. This actually forced the flavor deep into the meat (which is why I will go a little longer next time). I loaded my Cook Shack smoker with Hickory and Misqete (Will probably change that next time), Set the smoker at 250 and with a digital meat probe waited untill it hit 140 (5lb roast took about 3.5hrs) pulled the roast wraped it in foil and a towel and let it set for 25 min. All I can say is WOW!!!! Best I have EVER had!! Cant wait to do it again!