I used a 7.75 lbs. pork picnic shoulder blade roast this time, never ran across this name of cut before. I didn’t use my three chile rub this time, as I wanted to impart a chorizo type flavor to the pork. I’ve used this simple rub on pork and even ground beef, and I end up with the chorizo flavor. I coated the roast with EVOO, and then I put on the rub, letting the roast sit overnight in the fridge. Rub: 2 parts Hickory smoked sea salt 1 part mild Chimayo powder 1 part Ancho powder 1 part garlic powder The GOSM is parked at 225°, and the coffee can has RO lump and mesquite. I'm not inserting the meat probe until 7 hours into the smoke. I plan to let it smoke w/out foil till internal temp hits 210°. Then I'll just let it rest in a covered foil pan in the oven for 3-4 hours w/out any heat. I want to see if I can get maximum bark w/out brown sugar, and without the meat drying out. This will be challenge. First pic is 12 hours of sitting in the fridge, second pic is when it went into the smoker at 06:30 hrs. I'll post more pics as they become available.