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Message: <blockquote data-quote="Hirschkopf" data-source="post: 4093522" data-attributes="member: 50724">Check out the Smoking-Meat website: <a href="https://www.smoking-meat.com/" target="_blank">Smoking-Meat.com Home - Learn to Smoke Meat with Jeff Phillips</a>One of my favorite things to smoke (Yoder Smoker pellet grill) is pulled-pork. My approach is super simple and I think my pork is the best of several participants each time several folks smoke "butts" for a church BBQ fund raiser.Get big-a** butts from Costco, or such. Trim off excess fat and slather with mustard as a binder. Stick as much butt-rub as you can to that. Pop in the smoker set to 225 with a probe in the meat. Smoke unwrapped until the temperature is 165. Pull and wrap well (butcher paper or foil). Put back in the smoker and wait until the probe reads 205.  Pull and let rest for at least a couple of hours (can be wrapped in an old towel and put in a cooler if 205 comes in the middle of the night). Shred after the rest (Bear-claw pork shredders work great). Eat on buns with sauce and Cole-slaw. My smoke time is usually about 17 hours.</blockquote>