Hey everyone. Made this today. Tatonka dust and old pork rub. Took 12 hours, smoked at 225 until it hit 160, then I wrapped and put it in the oven at 240, as old friends of ours wanted to meet for Italian with great news. (Baby on the way). Came home, she hit 203 at 11pm. Rested for an hour and pulled and harvested juices. Best pulled pork I've ever eaten. Thanks to this site, my smokes just keep getting better and better.thank you all and thanks for looking!