I put kosher salt, black pepper, and a little dried mustard on the meat, heat the pit up to about 225 with oak or hickery, cook the meat in for about the same amount of time as if I was doing a pot roast, let the temp get to at least 190 and pull it from the pit let it rest about 30 minutes.
Chop/pull it put and serve in fresh corn tortillas with choice of toppings. You'll never eat a fast food taco again.
DKM