I've smoked Boston Butts before but this Saturday, I decided to follow Bear's outstanding step by step instructions. On Friday, I coated the 4.7# Boston Butt with yellow mustard and, since I was in a hurry, used off-the-shelf rub, Applewood. Wrapped it and into the frig. Pulled it out at 6:30 Am and started to warm up the smoker to 220. Put the butt in at 8 AM, temp 220, with bacon above the pork. Left the probe out until about noon when the meat was 150* and raised smoker temp to 230*. During the stall, I sprizt'd it with apple juice and cherry bourbon (75/25%) about every 45 minutes until I put it in the juice catch pan with about 6 oz of the apple juice and bourbon mix at 3 PM (double wrapped) and pushed smoker temp to 250*. About 4:50 PM, temp was 205, turned down and cooled the smoker to 100* and let it rest until 5:30. Brought it inside, broke part off and pulled that part. After dinner pulled the rest, put left over juices in frig to cool & separate the fat. Next day, I put them a vacu-pack for the freezer. Thanks to Bear for great instructions. Although I have done pulled pork other ways and always liked it, I think Bear's step-by-step instructions are outstanding and, if you haven't tried them, you should! The only change I will make next time is to smoke two! Thanks Again, try it!