At least for me. I have been making pp for my son's tournament baseball team to sell. It's been super hot here and at the end of my work day o don't want to get up in the middle of the night to take care of the meat. So this is what I do. Limited pics cause I wasn't planning on posting this. Pork seasoned. On the uds. Temps bout 280. I still wanted smoked flavor so I had some heavy smoke for a while. It thinned down to this. After 4 hours I put them into a big electric roaster to finish cooking over night. Only added a bit of water. No pics of this. Sorry. In the morning it was super tender, stayed in the roaster all day while serving. I had some for dinner. Still got a good smoke ring and bark. And my dinner plate. Nope, no bun. I guess the reason I posted this is to let people know heavy smoke for a bit them finish in the oven or not in a smoker still can produce a great product. It had great smoke flavor. Got pp cooking all weekend this way for games.