Since you're almost finished up with this smoke, just thought I'd post a couple links to help you get your next one going. But as realtorterry posted, you do want to be careful with your meat temps and keeping things safe...I prefer it to exit in a solid state if ya know what I mean. :) And if you're sharing this with anyone else they'd appreciate it too. It is very important to get the internal meat temp to 140* within the first 4 hours...if you're eating this yourself, and want to ignore the warnings, no problems, but if you're feeding others like I said, they'll appreciate not getting sick and will come back for more another day!
Here's a link to the USDA fact sheet on food safety for smoking meat and poultry,
http://origin-www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp
Check this one out for fire building, this particular write up is for a bullet but will work in your firebox,
http://www.virtualweberbullet.com/fireup2.html
Basic Pulled Pork as posted earlier,
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
If you can, pick up a digital probe for your meat, just makes things easier (IMO) to monitor your meat temps, don't have to open the lid to check temps etc . And if you can pick up a second one to monitor your chamber temps. Stick the probe of the second one through a piece of wood or a potato, set it on the cooking grate and you have an accurate chamber temp. Or as already suggested in a previous post, pick up an oven thermometer if you have to because the original one is most likely not accurate. While your friend is there with his check your lid gage temp compared to his and you can get an idea how far off your chamber gage is and adjust from that in the meantime.
Good luck and let us know how it goes! Stick with it and have fun!