Thanks to meowey for this article on Basic Pulled Pork Smoke.
12 hrs prior to smoke, applied mustard and GrillMates Pork Rub. Back in fridge.
Smoked with hickory at 225F-240F for total of 9 hours. Did not stall.
Rotate roast 1/2 way thru the smoke. MES is a little hotter on the right side.
Sprayed it every hour with a 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum.
At 165F double wraped it in Heavy Duty aluminum foil.
Put some of the spray in the foil to help braise the meat.
Put in a pan in the oven set at 250F.
Continued to cook in oven until the internal meat temps got to 200F ( 4 hours. )
Removed foiled meat from oven, wraped it (still foiled) in a couple old bath towels and
put it in insulated cooler to rest for an hour before we pulled it.
Bear claws not needed. It fell apart.
This gets a 5 star rating in my book.
Definately a 'do again.'