3 lb smoked on my wrangler. Used oak. Followed JJ advice on here to smoke till 140 or less internal temp. Take out wrap it and let it rest in cooler. I pulled it at 141 and wrapped it up. I was too curious to try the meat before I went to bed. I been just trying my fire management. It was good but I felt the smoke was overpowering in taste. I did fiesta brand pork rub after rubbing down with mustard. Smoked between 225-275 for around 3 to 3.5 hours. Rested one hour.
