I am a fine dining chef with no clue how to cook bone-in pork butts on my new smoker. I agreed to do enough pulled pork for 125 for a wedding, pro bono, but my area of expertise is far under what is necessary to do this. I figured 10, bone-in butts would be more than enough for this Bama crowd. I have one butt now I will test tomorrow, but everything online is telling me something different as to temp and prep after smoking. Can anyone PLEASE help me? I don't know what the hell I have gotten myself into....except a $300 smoker.