Pulled Lamb

Looks like a big mess of goodness

But deets, please. I've been thinking of a pulled lamb cook for about a week now, but don't know which direction it'll go in yet. 

What cut of lamb did you use? 

I’ll be doing one tomorrow.  I picked up a doozy of a lamb shoulder on Saturday.  I’ll bring it up,to room temp for about 2 hours, rub a nice amount of Penzey’s Greek seasoning and olive oil into it and cook it indirect @ 250 until the stall and then wrap it up all pretty in butcher paper to bring it home.  I thought I had some post oak, but I was mistaken.  I’m thinking of using some maple and pecan instead.