I rubbed that bad boy with Cowtown "The Squeal Hog Rub", wrapped it and put it in the fridge for the rest of the day. Around 9pm, I fired up the smoker (plugged it in

When the pork reached about 195 degrees, I removed it (taking nibbles from the grill) and wrapped it in foil for another 30 minute rest.
Next, we got our "bear paws" out and started to tear into it.
Yielded about 3.5 lbs. of pulled pork = 2 days and it was ALL gone

It's not as good as Oklahoma Joes BBQ, but its the next best thing to driving the 60 mile round trip for us -- which we do all to often
