Did a market trimmed packer recently.
Sprinkled with seasoned salt and vacuum packed overnight in fridge.
Seasoned with salt, pepper and garlic powder.
Smoked with oak hardwood charcoal and mesquite wood chunks @ 275 - 300 pit temp for about 8 hours then foiled and put in 200 degree oven for 4 hours.
Did not taste like pot roast or steak-tasted like "BBQ brisket" according to friends but the mesquite was a little dominant for me.
Modded New Braunfels Black Diamond Smoker.