Ok I am a brisket man through and though but when I was stationed on the East Coast I fell in love with Pulled Pork. After finding this site I have finally got up the courage to try one of these for my family. I have picked a 7 pound Boston Butt and trimmed all the hard fat off just like I do my briskets. I am going to use my MES with either Hickory or Apple chips @ around 235 degrees. Don't think I am going to foil but I might change my mind since it is my first shot at this. I have rubbed the meat down and it is sitting in the refrigerator until the morning. I plan to use the finishing sauce in the pork sticky after I pull it. Any and all advice is welcomed because this is a learning experience. Here she is all rubbed down Now she is wrapped and placed in the icebox.