Purchased the half-butt roast, about 4.5 pounds. Rubbed with yellow mustard and Head Country original seasoning, and put it into the Weber at 11:00 a.m. One hour into the smoke I started a spray of apple juice every hour until about 3:00 p.m., when it reached 150 degrees internal temp; that's when I covered it with foil. At 5:00 p.m., it reached 170 degrees; within 30 minutes it was at 175, and stayed there until 7:30 p.m. I took it out of the foil, and put it over the coals for 30 minutes to firm up the crust a bit. Grill temp ranged from 210 to 250 throughout. I found that I started with way too much charcoal, as my temps built too high and I couldn't get them down. I thinned out the briquettes, and added a little back in about every hour or so.