What to put in the smoker this weekend?

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On Sunday I did a lamb roast my neighbor gave me. Did it just like a pork shoulder but made a different rub using rosemary, pepper, garlic, and onion powder. Smoked it on mesquite at 225 until it stalled at around 155 internal, cranked the grill up to 275 until it stalled again, then wrapped in foil until it got to 200. Came out perfect with nice bark, bright red smoke ring, and still juicy interior. Edit: my wife saved me one serving's worth so I took a pic of the leftovers.

Thigh and breast finished at almost the same time (I like the leg and thigh between 180-185). A first for me.

I love spatchcocking specifically for that reason.