My son graduated high school last week, and I smoked 2 small roasts to pull for sandwiches for a late dinner after the ceremony. Salt, pepper, a little cayenne, and smoke. I threw in a couple of cored onions with a dash of chicken bullion and butter.
They stalled a t 140* for the longest time -- several hours. Smoker temps were right on, though, so I wasn't worried (except that I had a ceremony to attend and family to feed!). I finally had to foil them and place them -- gasp -- in our conventional oven while we went to graduation so they could finish cooking.
The onions could have gone 5 hours rather than the 4 or so I had them on, but they were tasty buggers...
The roasts fell apart when we finally got home for our late supper. Rice and my wife's homemade apple sauce rounded out the meal.
Thanks for looking!