I've just put 2 whole, 8lb picnic pork roasts in my CS 08 @220. I plan on pulling them around 190 internal temp. My question...any suggestions on how to finish? Can I still pull this like a shoulder? I've read that these are more "hammy" in texture, although i"m not quite sure I know what that means. Is a bun and mustard/BBQ sauce good enough? Your suggestions and experience are appreciated. I've attached some pre-cooked photos for understanding sake. Thanks in advance.