Three things necessary - low, slow, moist. That is use a low temp, no more than 200', cook it for a long time, tyupically 6 to 8 hours, mop frequently with a flavorful basting liquid, and keep a pan of water in the smoker to steam lightly. And when serving, cut against the grain into thin slices. That's about it. After that, it's just finding your favorite basting flavor.
Seeeeeeya; Goodweed of the North
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