Here's what I have so far. Two big pork butts and/or shoulder (not really 100% sure actually) and a brisket flat. I like to let these big hunks sit over night in the garage fridge, rubbed down good and uncovered, to kind of dry out the very outside of the meat so we get a good smoke ring.
Tomorrow I'll set up the Primo for a nice 24 hour smoke at 225.