It was great. I doubt I'll pull at 190 again... It was good, but the consistency of a tender steak. Conversely, the 203° was falling apart a little too easy... So, somewhere between those two will likely be my set point next time.
I did a very simple rub. Diamond Salt, Coarse black pepper, garlic and onion powder. Everyone loved it, and most ate it with just the rub, even though I had my homemade sauce available.