Well I can't post photos because I didn't take them, and the family ate the meal lol....but I can tell you what I made
5 lb chuck roast seasoned heavily with salt and pepper open air on a rack in the fridge overnight.
3oz chunk of pecan wood dunked in water before placing in the smokebox.
Smokebox lined with foil.
Step 1 - 150F for 25 min
Step 2 - 180F for 20 min
Step 3 - 200F for 20 min
Step 4 - 225F until internal temp reached 130F
Step 5 - Pull from smoker and foil wrap for 20 min - Turn oven on to 500F
Step 6 - Place roast in prehated oven at 500F for 6 min to get crispy crust
It was delicious. The fat was rendered perfectly, very tender and just the right amount of smoke on it. Took roughly 3'ish hours to smoke.