I agree with big bob. If you want it sliced. Smoke it a little high, because its lean, and only bring it up to the upper 150's. It will carry over 160-165 while resting in foil. You cant smoke them like a butt till they pull. They are just too lean. You can however smoke it low 200-225 for 2-3 hours or so then take it out, put in a crockpot, with your mix of stock, juice, Gin, or beer. Just enough to steam it long enough so that when you pull it apart the juices are still concentrated. You can pan and foil it and put it back in your smoker, but to me, its just wasting precious wood when your food is in the foil. Heat is heat at that point. If the smoker holds temps well, keep it in there, if you have to add more fuel to the fire, i just remove it.