I just got a new Backwoods Party three weeks ago and I'm breaking it in nicely. This is my third smoke on it, and the first time making pulled pork. It was a small butt - only 6.5lbs so I figured it would be in the smoker for about 9 hours. I used a combination of charcoal briquets and lump charcoal, along with chunks of hickory and cherry. I had trouble keeping the temperature at 250 (still learning how to work the vents) and I ended up smoking at an average of about 265 to 285 degrees according to my Maverick 732. When the internal temp hit 170, I wrapped the butt in foil with some apple juice and brown sugar. The internal temp hit 200 just after 7 hours, so I wrapped the butt in a towel and put it in a cooler for 1 1/2 hours. The pulled pork came out great! I was worried it would be dry since the temp was higher than I wanted, but it was really juicy. I made a Carolina sauce with Apple Cider vinegar, brown sugar, ketchup, red pepper flakes, and black pepper. All in all, me and Mrs Ref were extremely happy with how it turned out. rubbed the night before wired up in the box ready for foil cooling down to be pulled Otis hoping for a fumble it was so good, it needed protection!