Just got my hands on my third smoker ever...1st was a Kettle Junker, 2nd was a Bradley Puck Smoker, and now I'm into a Pit Boss Vertical Smoker. And, in fact I'm smoking right now. I've been in the super huge giant meat business for 20+ years (JBS, Marfrig, Smithfield)...so I might know a few things about meat, and how to get it. I've been to Chef school (trust me sort of waste). And I can cook. I love a butt or three in the smoker...etc. Now, to the point, and perhaps it may become a threaded topic...but I live in a house with allergies....loves, and hates. One kid can't stomach hot or acid based foods too much, we have milk allergies....fatty bits in the pulled pork are icky...we've heard it all haven't we? So, I'm working on a taboo project.....pork loin pulled pork. It's on the smoker now. I pumped it, sat it for 24 hours, put some bacon on it, and once it hits 140F-ish, I'll foil it and continue to around 200-210F....and ride it tender. Ideas? Opinions?