I pulled an arm roast of the deep freeze from the 1\4 cow I got, not alot of fat on it, I plan on wrapping it in foil after a few hours of smoke to keep it from drying out and make it more tender, and if I do that should I unwrap it for the last hour or so and hit it with more smoke or does it matter? The bone is in if that matters at all. Those are my plans unless someone has a better idea. Think I might do a fatty too, and I might throw some potatoes as well, don't want the smoker to look empty. Thanks for any info.