Got my 60 year old Cook N Kettle SR out to do some smoking. I started with a mixture of hickory lump and misquite chunks.
Next I did a simple OTC rub starting with a yellow mustard base and Grill Mates Pork Rub.
Once the grill temp reached 250 F I put on the meat and closed the lid.
Here we are about 4.5 hours on maintaining a temp between 250 ~ 275 F. The internal temp of the meat was 190 F. I let it ride another hour until the internal temp was roughly 200 F. Then I pulled it, foiled it, and let it rest.
Here are a few hotlinks about 1 hour in after I pulled the pork butt.
Next I reheated some twice baked potatoes and started grilling some onion and sausage in olive oil for beans.
Here are the beans.
And here is a sandwich of pulled pork and hotlinks.