Ok, so I guess I'm getting better at smoking from reading all the info here. I usually smoke 4-5hrs on the chargriller, then finish up in the oven to 195. Read about bringing the meat to 205-208, wow, major difference! Much more tender & easier to pull. Also, I made up a batch of the finishing sauce from here, & was suprised how good it made the meat taste. I had tasted the sauce when I made it, & thought it was too vinegary, but when I dipped a piece of meat in it, it was excellent. But y'all already knew that. didn't ya?