I have always had good luck putting on a nice dry rub, loading in the smoker for 2-3 hours, then removing from the smoker, wrapping in aluminun foil and slow roasting it in the oven for a minimum of 4 hours at 275. I have not had good luck trying to smoke until tender, it usually burns before it gets tender enough or is dry as a boot after a day in the smoker. I ALWAYS add sauce after cooking. OH, one last thing you probably already know, never trim excess fat until after cooking.