1) should I will order 3- 10lb + boneless netted roasts; or 6- 5lb netted roasts?
Next I will rub it all (w Jeff's famous rub recipie) and load up the smoker.
2) Should I set my temp for the normal 225' or what temp?
3) Do I need to baste?
4) How long should they take to reach 200+?
5) Do I need to rotate their positions?
6) How much smoke do I need?
I welcome any and all words of wisdom!!