I love anything smoked. I'm usually tinkering with my rub, finishing sauce etc..The last two I have done my wife has loved it and so has the rest of her family. I found cutting it like this increases my bark surface. Coated in molasses, a pretty basic rub I make, pit master choice A-maze pellets. I cooked the night before from 6:30pm until 3:00am and pulled it 200 degrees. Double wrapped in foil, wrapped in towels in the cooler it went. I pulled it out at 10:30am next morning (still hot!). Shredded, mixed with juices and my finishing sauce and in the crock pot it went on low. Ate around 2pm and again after 6pm. Turned out fantastic! Here are a some pics from memorial day weekend.