@ChefGruel I think there is also something to be said in breaking it into very rough chunks, think craggly meatballs, no form, just break off into chunks, and let each piece sear and form a crust in a hot pan. Same idea as above, but this way you get that lovely texture over a wider area.
Anything but Jackstack is best way to go, overhyped and way too sweet. BBQ is very regional, so if you have had TX BBQ, KC is going to be very different. Arthur Bryant's, Joe's, LCs, all solid choices.