All of the above advise is Good brother Neil. Just remember, DO NOT be in a hurry or you'll have 'Hog Hoof' rather then Nice, Tender 'Hog Que'.
For example, last Sunday I smoked a 11 # bone-in Butt and it took 12 hours to 'Get Right'. Time consuming? Yes, Worth the wait?.............OH YEAH!......
I like to see 200 to 210 F on a instant read thermo and it probes tender.
When done, sprinkle it with the sauce of your choice. Myself and my Sweetie Pie really like a little Scott's sauce made right here in OUR beautiful state of NC - Goldsboro. Get it at Food Lion, Harris-Teeter, etc. or on-line at:
www.scottsbarbecuesauce.com
Enjoy, and Most Important........Have Fun!....................:biggrin1: