Well, I recently built a smoker out of a 55 gallon barrel and it came out good, a few leaks around the lid but I can control the temp fine. I smoked a turkey for thanksgiving and it was the best I ever ate ! I decided my next victim would be a pork shoulder roast. I don't know why but it came out very very dry and I was disappointed . I dry brined it for 2 &1/2 days ( roast was 4.6lbs ) with salt, a tad bit of garlic , brown sugar & lemon pepper. I cranked up my smoker, using compressed coco charcoal, I used a mixture of guava & avocado woods and nothing but plain water in my water pan . I smoked my roast at 225-230 degrees to 160 internal temp. after I took it out I let it rest an hour before slicing, it looked awesome but was wayyyy to dry....any comments ?