This is the second smoke on my new WSM and the first pulled pork I made on it. I got boneless trimmings which amount to chunks of pork up to about twice the size of your fist. They're only $1.39/lb (US) and I got two bags - about 12 lb. I use a modified dry rub. I like fresh garlic and add some olive oil to help blend everything together. Other seasonings are Hungarian paprika, rosemary, onion powder, black pepper, cumin (little of that goes a long way!) I was actually light on rub this time, but left it that way so I could get a better idea of what the smoke adds. Here's the fire layout - using the Minion method. I put about 1/2 of the charcoal chimney on top of this: I also did a brined chicken and some fresh Italian sausage.