This started off with me remembering that I've always wanted to roast a pork but in banna leaves. So first I got this nice 10 pound pork shoulder, could not get butt, I cleaned it and skinned it, then made little scores and put in some whole cloves, (one per). While I let it drie, I whipped up a homemade orange bitters marinade, consisting of both Florida and California oranges, grape fruit, brown sugar, jalapeño, cilantro, nut meg, cinnamon stick, molasses, fresh ginger, fresh garlic, clove, coke, got my 30 quart pot and ^^^^^^^^^^^^^^^added weight^^^^^^^^^^^ Let sit in my fridge for 24 hrs Day 2 Got my banna leaves defrosted and set them up two horizontal and two vertical Took the pork out to dry Placed in the middle of the leaves and sliced jalapeño on top Off to the smoker Had the smoker preheating at 200, added some wood water and orange peel to the water pan and brought it up to a steady 245 degrees. I'm using hickory chunks, using my cast iron pan between 230 and 250 I was getting nice even light smoke, each Bach lasted an hour. I hit a max of 249 degrees at one point when the water ran low, and a low of 233 at a point when the sun left my yard, the new thermometer with temp arms is awesome helped me put alot. 8.5 hrs later I stabbed my digital thermometer into what felt the three deep parts and hit 155 to 160 so I pulled the pork and let it rest After opening I had realized that I flipped it and never flipped it back to fat side up when I put it in the smoke so it cooked fat side down, but it was still tender and juicy. Day three I had covered the pork up and left it in the pan after we tasted it, and put away for the next day. I proceed to heat it up now at 200 degrees for about an hour and a half, then uncovered it and boosted the heat to 375, for a half hour. I whipped up a homemade bbq sauce using blue moon and oranges, some corn on the cob, honey corn muffins, and roasted red potatoes. The pork stayed juicy and tender, the hickory was light not overwhelming, and the banna leaves added a nice flavor. The blue moon bbq sauce surprising to me went really good together, it had that twang the pork needed. I be leave that I should of smoked the meat much longer need to find like a guide per pound or something. Drop a comment let me know what you guys think.