UD Smoker?

Yup Low heat at around 225-240, at least 6-8 hours in the UDS, internal temp of about 205 degrees for pork shoulders, meat falls off the bone, wrap in foil, set in a dry cooler for about 45min to an hour. Pull it apart with forks, slap it on some big rolls with coleslaw and sauce(optional) eat and go back for 2nds and sometimes 3rds LOL. with lots of good adult beverages of course... except at the college for some reason they frown upon adult beverages on campus grounds.
Hit me up and I'll post my rub recipe if any one likes.
To the OP in my opinion you can't go wrong with style of smoker. I've done fish, chicken, lamb, venison, goat, turkey, corn and just about anything I can fit in it. I'm on my second one as it sits outside year round uncovered and as I said have built many of them. Wife works at a bakery and I have access to food grade barrels.