I'm not going to post a precise recipe, but if you like pork butt and brisket, this is the marriage of the two.

We buy beef by the half, so we always have a boatload of roasts in the freezer

i think ours are 3-5lb roasts.

I cover them with a 50/50 combo of coarse kosher salt or sea salt and coarse ground black pepper.
Cover it with this combo like a rub and cook at 250-275 for 4-5 hrs, until the sucker looks like a burnt tire.

After that, I'll wrap in foil and either leave on the smoker another 4-5 hrs or put in the oven at 250-275° for the same amt of time.

Pulls like pork butt and tastes like brisket.