Well I'm on my way to my butcher to pick up 38 lbs of pork. 2 Large Boston Butts and 4-5 Butt Eye Roasts. The Butt eye is something my butcher prepares and suggested I try it. It is the 2 best muscles in the butt and picnic tied together. No bone and less waste. I'll be using my little charbroil silver offset and my 22.5 weber kettle. I thought the roasts will work better in weber. I plan on using serpentine method in the weber with my fav briquettes: Maple Leaf Natural Hardwood Briquettes. i will be smoking and freezing the pulled pork over the next few days and the event is on Saturday. Smoke is from Hickory and a blend of sour and sweet cherry wood. Hope the weather gets a bit warmer as it is sitting around freezing mark right now, but at least its sunny and clear sky. Im setting up the weber to start this afternoon. wish me luck Lots of pics to follow. Happy Smoke!