My son shot a nice 9pt yesterday morning so we spent most of the day processing that.
The roasts and straps are packaged and in the freezer along with the less desirable cuts that will get run through the grinder tonight for sausage and snack sticks.
While we were boiling the head for a European mount, I tossed a 2# roast on the smoker. Injected with apple juice, Memphis style pork rub and cooked on cherry wood. It turned out great