for guys trying to achieve a good product, it does not matter what type of meat, when its done its done..HOWEVER, untill you learn your cooker, you have to know what the meat is doing. You need temp probes at cooking level and temp probes in the meat, so you can track the tendencies, the stalls...When you are starting things are confusing..yes, probe till tender, but everyone gets woried and they will be sticking it like a porkupine pin cushion..
one thing to remmeber is you dont want to open your pit, run external wires to monitor the temps and write down every hour your temp of meat and temp of pit. I dont like to wrap, as I feel it hurts the texture, however if you do stick that probe tru the paper or foil and dont poke till 185 or so..
once you are comfortable, its not a big deal, but montitor from outside, and once you chart a few you will see tendencies of wierd stalls, then all of a sudden a climb in temp...
Finds a sweet spot for your pits cooking temp and also remembr outside air temp with wind factors, especially with a smaller pit. you will be fine!!