I usually rub the roast well with a good, dry rub, wrap it in heavy duty foil and bake it at 300 for two hours. Then put it on the smoker for another three to four hours with the foil fully cracked open at the top, onions added inside the foil.
If this ain't tender enough, you need a new butcher. x:-)
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Oops, just remembered I'll be out of the office all day tomorrow. Check in over the weekend....I'll try to post from home.
If this ain't tender enough, you need a new butcher. x:-)