pulled pork is easy...coat in your favorite rub (store bought or homemade), cook indirect anywhere from 225 - 325° (I usually do mine around 250 - 275°) with whatever wood you like for smoke (everybody has their own preference...I like cherry). Start checking around 190° IT or so, and once the bone wiggles easily, or it probes like butter, double wrap in foil, then a towel, and rest in a cooler for 1-4 hours, then pull.
nothing to it, and always turns out great. enjoy, and post some pr0n when you're done!
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD)