On Saturday, I loaded the smoker with what would be my first pulled pork. It was only 4 1/2 pounds. Here are some photos. They are from my phone, so not the best quality. My secret sauce to use before rubbing and for basting Rubbed meat Into the smoker Look at it go! Out of the smoker The finished product When I took it out of the smoker, the wife saw how dark it was and asked if we were really going to eat it. I let it rest under a tent of foil for about 1 hour and then started pulling. It cooled too much during that time. Any suggestions? Maybe reduce the amount of cooling time once I remove it from the smoker?