other than a couple of fattys.... the wife had picked up 4 arm roasts on sale and asked if I could smoke them. I did a little research around here and told her that they might be a little dry or tough but I would certainly give it a go. I fired up the big block and applied smoke for 1 1/2 hours at 225. I pulled them and coated with KC Masterpiece and wrapped in hd foil and placed back on the BB for 2 more hours at 225. I checked internal temp at that time and it was 180. I wrapped it back up and left all on for 1 more hour. I removed them and placed in a Styrofoam cooler with towels below and above for 3 hours. (We were running errands and I didn't mean to leave them that long.) When we got home, they were still VERY hot. I unwrapped and they would just flake with a fork. The foil was FULL of juices which I poured into the containers that I put the meat in. The wife thought it was great (points points points) and I was well pleased in that they were not tough OR dry. Not a great meat I guess, but it came out well.