Hello, chiliwarrior here health and plentitude be yours. Oh I'm not anon am I LOL!!!

first of all, believe it or not the best to buy is the cheapest, the shoulder.

Make sure it has a good fat to meat ratio (sorry muslims and health  conscious) but its the best way.

Now low and slow is the method, kinda like ....LOL!!!

After a time or once your meat has good color cover it, with a top for a baking dish, alum foil, whatever, but cover it for gosh sakes!!!

After its covered, you can check every hour with a fork. Once you can pull it off in strands I'd say its done eh???

Next topic (if I don't get banned that is ) wil be what ingridents to rub onto your piece of meat before cooking.

there's only a few you'll need, but well worth it!!!

Hey i didnt say i was organized did ???

I just go where the spirit takes me.