Less than 2 hours before Eagles game time, I was told to cook the pork so its ready after the game. I lit the BGE while I prepared the setup and supplies. The plan was to make pork tacos and since the forecasted rain never arrived, why not smoke the pork. It was a small 1.7 LB pork shoulder roast from Giant. I covered it with garlic powder, paprika and smoked Hawaiian salt. I cooked it at 225 degrees for about 4 hours. That was too long for such a small roast. It ended up dry but the spices were great. We added shredded lettuce, chopped green onions, shredded cheese and super spicy green salsa to make the tacos. With all the ingredients the tacos turned out good with the dry meat. I need to learn how to cook smaller things on the egg.