I think this hunk of meat is called a pork blade roast. It was a great deal at the store, so I decided to throw it in the MES 30 today. I brined it overnight in 1/2 cup of Kosher salt and 1/4 cup of brown sugar. I applied a Father's day gift rub for 6 hours, and this is what it looked like before I cooked it: And the other side: I smoked it at 230 for 4 hours and added a combo of hickory and apple chips for 2.5 hours. Here is the end result: And all plated up: Great smoke flavor and very tender and moist.