Here's my third post today of what I smoked yesterday. I made pulled pork, chicken quarters, SPAM, homemade bread and this bottom round roast. This weighed in at 2.5 lbs. I put in a zip lock bag with about a half a bottle of Italian Salad Dressing and put it in the refridgerator overnight. It was only 8 degrees out in the morning when I got started. Gotta dress warm to get the WSM ready. I did the Minion Method using Apple and Cherry chunks. I used a new kind of charcoal this time. It was good stuff. Created a lot of ash, but held temps well and lasted all day. Here it is going down with the butt. Here we are a couple of hours later. I flipped it and did a temp check. Oops, I fell asleep. I wanted to take this off at 140, but it ended up coming off at 155. I wrapped it in foil and rested for an hour before I wrapped in saran wrap and put it in the refridgerator overnight to slice today. Here it is a few minutes ago as I was getting ready to slice. I cut it in half so it would slice better and I could go across the grain. Color is still better than I thought it would be. Getting slicer running. Paper thin baby! All bagged up for sammies later. I did snack on it a bit while slicing. Here's the SPAM. I just cut cross hatches into into and sprinkled rub all over it and into the cuts. A few pieces were torn off before I snapped this pic. Here's the bread. On the left is a cheddar onion loaf, the other is plain. Here's the link to the pork butt http://www.smokingmeatforums.com/forum/thread/102402/bone-in-butt-with-secret-rub the chicken quarters http://www.smokingmeatforums.com/forum/thread/102404/a-batch-of-chicken-quarters#post_581982 Cheers!