Maybe it's a bad assumption, but I'm assuming most people bbqed yesterday and are sleeping in and resting today, so for your viewing pleasure, here is my first attempt at pulled pork First and foremost, like always, I have to thank BearCarver. He has gone so far out of his way to help me on these forums, both in public threads and sending me private messages. I can't imagine how I would begin my venture into smoking without his advice! So I'm following the instructions on his thread here: http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step Purchased an 8.91 pound butt yesterday. I decided to cut off all the fat I could to expose as much meat as possible to the smoke. I kept the fat carvings and put them in a tray punched full of holes that I placed above the butt. I drowned the meat in mustard (maybe too much?) and coated it in rub. I had made my own rub out of SPOG and paprika, but so far I haven't found that it's added much if any flavor at all, so I picked up the most generic looking privately made rub at the local grocery store. Not generic in a bad way, just a bottle that you can tell is made by some small start up that hopefully is good. It's called Bad Byron's Butt Rub. Not sure anybody cares, but here are the ingredients: Salt, black pepper, granulated onion, granulated garlic, paprika, and chipotle powder (smoked jalapeno). I realized that outside of the chipotle powder, it was the same rub I made. Hopefully, just in different (better) proportions. So I overslept today and got a late start... meant to get this guy started at 7:00 AM, but didn't get up until close to 8:00. Gave it a second coat of rub and threw it in the MES 40 with a full load of hickory/cherry (Pitmaster's Choice) pellets in the AMNPS. So check out my butt (does it look fat?) after the second coat of rub: And here we are in the smoke machine at 220: I'm going to spend the next several hours working hard to make sure it gets enough smoke while I go back to sleep. This smoking business is hard work.