I saw this on Pit Masters last night and want to give it a try
I make my own rub, thinking of adding cinnamon to the mix and lowering the garlic. Not committed on the rub yet. Still in the planning stage. Might want to make an apple slaw and stuff the roast prior to smoking, again still in the planning stage
Any tips? What temp, about how long? Will be putting a tray of water under the meat to keep it moist.
I do not use a real smoker, I have a self modified charcoal grill that has done great so far.