[Stevez]

For me the biggest difference is cooking until tender and not "done". I like pulling mine at 185 or so and then foiling for a least an hour. Early tries for me had me pulling too soon, not accurately measuring the internal temps. I also have found that I do much better with a full packer as it seems easier to keep moist and tender. The final thing for me is to find a good place to get decent meat. I can't find anything decent at standard grocery stores, but have found nice choice meat at a local butcher or even at Costco (for me this is consistent though). Practice!