Slow smoked sounds good. Do you usually marinate them or use some kind of rub?
Clean ‘em up, slice off the silver film.
Wrap well in foil and toss on a medium hot grill that can be kept
so for several hours and covered. Maybe pit is a better word then grill.
Salt & Pepper and Beer during cooking, turn a few times.
After 3-4-or-5 hours, depending.. when the meat is soft all through,
slice open the foil, like the skin on a baked potato.
Cut the piece down the center and you’ll now be able to shred
it just like nicely done pulled pork. Purists should get their portion at this point.
Shred the piece up, and dump BBQ sauce on it.
Close the pit for a few minutes after throwing some buns face down on it.
Open up and has most awesome DeerBQ Sammitches!