Yeah, couple changes. Added dash of liquid smoke and Worcestershire for depth, saw no point in taking browned chunks out when you added broth and ranch packet (deglazes itself), when done just take the meat out to a big BOWL to shred with two pairs of tongs (lose no juice that way) meanwhile spoon out the broth out to a container so you can crank the heat to re add meat and get some flat top style char on the shredded meat, then spoon back in juice to keep it moist as gurgles along on low.
