Well, it didn't turn out too bad. A full size shoulder would be way more forgiving.
I did a 5 hr cold smoke, then sous vide 165F for about 11 hrs. For a 2.5lb roast, this was too long.
I would have been better off hot smoking to 140 or so, then sous vide around 5-6 hrs.
With a splash of sauce, it's good to eat, but just went too long on the sous vide. Again, a slightly bigger roast would have stood up better.
I'm still trying find the right timing for different sizes of roast to end up with what I'm looking for.
Everything has been palatable so far. lol