KevinJ
somebody shut me the fark up.
Seasoned the roasts liberally with Q-Salt and BPS Cuckoo Racha, using Cowboy Lump and Hickory chunks for smoke. Cooking at 300 until IT hits 165-170 then panned, covered and up the cook temp to 350 until the roasts are fork tender, they'll get shredded and cooked uncovered to cooked down. Will give them a check in about 3hrs and see where they're at.