Delicious - especially the crust formed on the meat! I only had to cook my roast 3 1/2 hours for the thickest portion to reach 205F. The meat was a bit dry after it was all shredded. So when we ate it the second day, I made "Brown Sugar Barbecue Sauce" from Cooking Light and served it up as sandwiches with Bread and Butter pickles. My family couldn't get enough of it.