I guess because I smoked it in the pit/weber first like you would a brisket....but then moved it so an oven (instead of a slow cooker) for the finish? Anyways, maybe that's a common thing to do...
It needed alot of time in the oven, partly because I think the meat did not fit down as far into the juices as it does in the slow cooker, requiring more time to get it real tender. It needed 4 hours to finish...at 2 hours the meat was tough, at 3 it was alot better, and at 4 it was fork tender.
The added smokiness of the meat was very apparent and had an incredibly good odor all through the house hahah.
2009 G8 GT, Liquid Red w/ Red & Onyx Leather/Sport Pkg. --- GXP front fascia, GXP rear diffuser and SOLO axlebacks w/ 3.5" tips, mid-muffler delete w/ X-pipe ---GXP struts/shocks with Eibach 1.0"/.8" drop springs --- Stock Blaupunkt HU-->RockFord 3Sixty.3 DSP-->Alpine PDX-V9 5 ch. amplifier--> HAT Imagine 6.5" mid drivers in co-ax mode-->Infinity Kappa 120.09 sub @1.45 ft³ sealed.