well i did it whole, slow cooking over indirect heat, using charcoal and applewood , the whole time injecting it with my marinade of garlic and herb, orange juice, red wine, worchester, and assorted seasonings, after about 2 and a half hours i put it in an alluminum pan to collect the juices after about 4 hours i layered the top with a pound of bacon..... after about five hours i sliced it up in the drippings and reduced over a higher heat..... was a huge hit, the whole roast was consumed in a big way......was very tender, with a smoke ring like ya get when ya do a brisket......delicious....anyone else have a slow roasting- smoking project, i can try wed. is my day off and i like all day cooking.....