Kyle, I moist-roast it in the smoker (no smoke) over a vegetable stock. As Dave said, pull at 128-130, rest 30 min covered, I sliced it with the bone. It was not pink but very soft tender. Personally, I prefer to cook meats on the bone. Unless is a ballontine chix of course ;-)

Quote Originally Posted by Kyle View Post
That looks amazing. Whats in the dutch oven, is it just to catch drippings and add moisture to the cooking area? Did you cook it direct at all or did it sit over the pot the whole time? Was it cooked open the whole time or did you cover it with some type of lid? I'm always intrigued by makeshift grills/cooks like this. So cool.