I took in all of your suggestions, Thanks.
After reading that a lot of forum users have not done this type of roast, I was really concerned to make the roast not tough.
So I decided to rub with my pulled pork rub and put in the smoker at 225* and then went to a party and drank a lot of beer for 5 hours and came back home and probed the roast and it was at 155* IT. I then took it off the smoker and let rest for 1 hour and sliced up for sammies the next day. The roast was very tender in spots and then a little chewy in other spots, overall I was Amazed at how well this turned out. I used RO Lump and Hickory.