Howdy. I've been smoking pork butts for pulled pork for a little while now and finally have some qview. Did one last weekend. Came out perfect. Technique: Bilbo's rub prior to smoking. Smoke at 225º to 245º until internal temp hits 165º (~9 hours). Spray with apple juice every hour or so. Remove from smoker, spray heavily with apple juice, wrap tightly in foil. Into the oven at 250º until internal temp hits 205º (~2-4 hours). Remove from oven, keep wrapped, let cool slowly to around 165º or so. Unwrap and pull with 2 forks. Save juice that accumulates in foil in oven; decant and save. Makes a great flavoring consumme. Finishing sauce: 1/2 C Cider Vinegar 1/2 C water 1/2 C catsup 1/4 C apple juice 1/2 C brown sugar 1/3 C sweet pickle juice 1-2 tbsp meat drippings from the smoked pork butt 1 tsp Tony Chachere's Cajun Seasoning Black Pepper Red Pepper Flakes Hot sauce to taste Heated up just enough to combine. 1 tbsp butter at the end melted into the sauce off heat Pretty yuummy!