I am from Kent WA and am smoking a little pork loin tip roast(about 3 lbs). It is the boneless variety that I picked up in a multi pack at the local Costco. I cant tell if it is from the loin or the shoulder. I have thrown these into my crock pot for several hours and made some decent pulled pork with the roast. My question is whether this cut is best for pulled pork or just slicing? I am using my 22 1/2 inch weber with an indirect heat setup. Fueled by some kingsford and some apple or hickory. I haven't decided. I rubbed the roast down with mustard and a sugar and spice rub. Thinking I will need to cook this for 2-3 hours to an it of 135 and throw it in a cooler to bring it up to 140. Anyways any tips, tricks, and traps are welcome.