Well here is my project for tomorrow. some of you my have read my first post about these, so I got them unthawed and they where both about the same cut except on has a round bone in it the other has a "blade" bone running through. So heres the scoop, I rubbed this evening with yellow mustard and some grill creations sweet and spicy rub (cinnamon and chipoltle) and will let sit in the fridge over night. I was thinking I'd get up around 5am and get the smoker rolling and throw them on about 5:30 or so. I am planning on eating around 6:30pm would that give me enough time? I plan on smoking at 250* and taking the meat to 200* internal and pulling, I am gonna use the finishing sauce (with my own modifications of course) and serving on some hoagies. Do y'all think I will have time to cook and rest in the cooler for a couple hours (one hour minimum)? I would say these are around 4 lbs each but just a guess. I am gonna use a mixture of cherry and pecan. Am I on the right track? Also notice the new thermometer, it has a dual probe which reads meat temp and oven temp, it think it will be a handy little tool.