Newly laid green egg. First ever on my deck. Hatched its first picnic rost. See pic

Got my first egg 9 days ago and have already gone through 20lb bag of BGE lump.  I'm egging everything - I Feel like a fry fanatic, though I have not tried to egg a twinkey or cool aid...  Bet someone has though (post some pics please!). I have done steaks; great cuts and some less expensive cuts, pork chops, scallops, hot dogs, hamburgers, left overs, veggies of all sorts, and even cooked air just to see how to manipulate the temp. The best surprise thus far has been Nachos with sharp cheddar!!  Usually just nuke them to melt the cheese... But why let a hot egg go to waiste.  My daughter has even joined in helping to assure a good hot egg doesn't go to waste...  Last night after grilling up some dogs and sausages she cut some green apples in half coated them in butter sugar and cinnamon and they were yummy.

Finally decided to try my hand at smoking a picnic roast Sunday night...

First I have to say that researching anything related smoking or grilling will result in MANY differing opinions and most are firmly embedded in their way of thinking.  I.e.  Wrap or don't wrap, turbo or low and slow?, FTC (still not sure what this means), when to rub? Brine or no brine, you have to marinate vs no you don't, inject or don't inject, what kind of wood, how to light your lump, how much Lump, how to place your lump, size of lump pieces, how to mix wood in lump, chunks or chips, soak or don't soak, and if you get curious about grilling your steak...  Flip or don't flip, when to add seasoning, what seasoning, reverse sear?, cast iron or light grate, hot or not too hot,  yea lots of questions and differing opinions - even conflicting "Scientifically Proven" answers.  

Back to the roast---  11 lb  Picnic.  Left Skin on.  Fat side up.  Coated in Mustard and generously applied home made rub: Nothing special... Dark brown sugar, granulated garlic and onion, black pepper, cayenne pepper, sea salt, smoke paprika, zatarans, Banda seasoning mix.,etc...

Lump - I layered lump and Hickory chunks (some like small logs).  Wood started at bottom.  Lump size was totally random and I think average size was quite small as this was my final cook on the bag

Stabilized at 210-225 for about 30 mins-  lots of good smoke - NO black smoke.

Added roast- on the roasting rack.  Did not have a drip pan for first 3 hours. I just didn't think to do it..added one at about 3 hours into the cook

Let it roll for about 8 hours before first IT check - it was 175ish and the bone was just starting to loosen up.  Juice poured out of the probe hole.  It was sad to see all that juice flowing out!!!  I wanted to plug the hole...  Haha.

I went back to bed for an hour.  Did another IT - was around 185 - still not there.  I took a quick glance at the dome temp and PANICKED -  the daisy wheel slipped last time I checked IT (opens the lid) and the temp jumped to 300.  I shut it down a bit to get the temp back to 225 - as I suspected - temp was not going to go down anytime soon! "Eggs hold their temp".   We'll a few more hours and had an IT of 195 and the bone was nice and loose!!  

I carefully pulled it off and covered with foil.  Let it rest for a couple of hours the pulled the pork. 

Looks. 8.5/10:  I could not resist...  At the 8 hour check I tore a chunk off to taste! 
Taste. 7/10:  Nice pork flavor, may be hair bit too smokey and completely absent of seasoning,  bark was a tad bitter and not as crisp as I would have liked.  I Will stuff the next one with garlic and marinate over night.  May also back off a bit on the hickory and blend in some Cherry
Moisture. 10/10 perfect...  I can't see wrapping due to concerns of "drying out". 
Texture. 9/10  some of the meat was almost mushy- might just have been high fat content??