First pulled pork

Going to smoke my first pulled pork tomorrow and am pretty excited.
Just did all the prep work for an 8 pounder.

Trimmed the fat cap and some other fatty pieces.

Used a habanero mustard I picked up from a local vendor here in Phoenix, it has a nice flavor and not as much heat as you would think. I hope some of it sinks in to the meat even though I read it doesn't do much more than help the rub stick to the meat.

Rub is applied and is wrapped tightly in plastic wrap and will be in the fridge for about 24 hours before it goes in the smoker. I used Chris Lilly's pork shoulder rub and am smoking it with apple wood chunks and sprinkling in some hickory chips. I plan on using the finishing sauce I read about on here.

Beer is cold and in the fridge and I can not wait to get this started! Will update with more pics tomorrow.

*****UPDATED*****

Had a great day smoking the pulled pork yesterday, great weather and company to help enjoy it!

Here is a pic of it about 7 hours into the smoke sitting at 187 degrees.

Pulled it off and am about to wrap it in foil and put it in a cooler to let it rest for about an hour

Started pulling the meat, the bone slid right out and it is falling apart in my hand.

Dinner is ready! Have some home made spicy slaw on top to go along with home made cheesy corn and cornbread.

Overall the meat turned out wonderful, nice and juicy, smoked just right. However, I didn't like the rub I used on it, way too salty for my taste but I can't wait to try another one next time. I really enjoy my new hobby.