Low and Slow is about the only way to cook these if you want them for pulling. I cooked them directly over a wood fire for 3.5 to 4 hours, then switched to indirect with a water pan under the roast to collect drippings... Lastly I put the onions in and then placed the roast in the pan to finish. *** When I went in the pan I cranked the fire up from cooking @ 225-250* to super hot mode... 450* Can't complain...perfect color, smoke ring, tenderness etc... PSB can be a great meal!!! I really loved the color, nothing like grilling from a distance over a clean burning wood fire!!! Here's some pics, Stuffed poblanos peppers went on mid cook. Here's some of the prep and the rest of the cook. It was only rubbed down with veggie oil and seasoned with salt, pepper and garlic all large grind.