For me , I just did my 2nd pulled pork this past weekend...(turned out great) The 1st one was 2-yrs ago for the Giants SB......
I used the Digital thermometer,, this is a must,, I had a butt that was approx. 5.5 lbs, it took a little over 9.5 hrs. Temps stayed beteewn 225-250...The DT is the key to a succesfull butt ...Just follow the rules that apply !!
1)- apply rub & inject if like
2)-have smoker @ necessary temps & keep smoke to 140-150
(do not crank heat)..!! also keep spritzing every half hr.
3)- foil @ 165
4)- keep in smoker or oven till butt hits 205..
5)-wrap with towels & put in cooler, untill u are ready to pull !!
.....I put my butt in a foil pan ,add some of the mop juice ,, WOW,, It helps with keeping moist & you have a great flavorfull finishing sauce to put on later !!