I found this baby on sale yesterday at WD and it looked like a good project. The plan is to smoke it to 140* IT and then let it rest for about an hour in a cooler, then slice the chops out and sear them in a HOT cast iron skillet to finish them off with a nice crust. Any suggestions are welcome. Here is the roast Got it trimmed up and frenched the bones another view Got the bones cleaned up a little better and then got it seasoned with SPOG and some rosemary and thyme The weather is supposed to turn nasty about 1:00 PM today, so I might have to move the smoker inside the garage to be able to cook. Gonna be interesting.