Followed a friends recipe and cooked it higher and shorter than I do pulled pork. Flavor profile was awesome. Texture was a little tougher than my bbq recipe, but smaller pieces and the gravy nobody else could tell the difference. Little white rice, abt's, black beans, and spicy pickles made it something new around here. Best part was the fat and skin I put in the over and broiled to cracklins!
"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero