Just to add some photos, look at the thread I just did a few nights ago. I did shoulders, which is prepped the same as butt. Hope it comes out sweet!
I used two forks to pull the meat. First I put a few chucks on a cutting board next to a big bowl, sort of press on a chunk to see which way it's going to "string" then rake it with the other fork. You'll know what I mean when you do it. Good luck!http://www.smokingmeatforums.com/for...ead.php?t=4005
PS: Eastern NC finish, mop, or sauce, whichever you call it, is tangy and delicious. They all have various measures of cider vinegar, sugar (brown or white), crushed red pepper flakes (like for pizza), black pepper. Smaller more varietel areas use molassas, salt, chili powder, chili sauce, hot sauce, and W-sauce. As you move west in the Carolinas, they start using the fruit of the Devil, the tomato. As you go south into SC, they prefer a mustard based sauce. They're all dee-lish on pulled or chopped pork BBQ, just play with the ingredients until your family is happy, then record the recipe.