Pulled, from a butt, smoked until there's a good bark on it. Maybe a turkey below to baste in the drippings. A little sauce of vinegar & pepper on the bun and served with slaw. I've also made tomato sauces with apple juice, or plums and other sweet stuff but I use those more often on ribs.
Of course I've never turned down chopped and I really like brisket and will eat a bunch of Texas bbq whilst at a meeting in Austin in July.
