I use a bullet smoker. I start with charcoal and when charcoals are gray, I add a piece of wood that I've soaked in water. I used pecan for this pulled pork. I also keep a squeeze bottle filled with apple juice to "baste" the meat. Every time I check on the meat I give it a spray or two.
I make my own "rub" which I use to "marinate" the meat overnight before smoking.
Some folks like a lot of smoke going in their smokers, others, not so much. Just keep smoker temperature fairly consistent.
I know this sounds hard, but it is really easy and the results are beyond delicious!!
Make the rub with only dry ingredients. Make sure to mix well and break up any lumps of brown sugar.
Apply a thin layer of mustard to the entire surface of the meat.
Then begin to work the rub into the meat by massaging the rub over the surface of the pork. Also make sure you apply mustard and rub to the boned parts of the meat.
Place in container or bag in refrigerator overnight.
1 hour before you prep the smoker, remove meat from frig and leave on counter-top to bring it up to room temp.
Prep your smoker and place meat on the top level. Smoke at 200 degrees till internal temp of meat is 185-190 degrees. I smoked the meat for 8 hours and then double wrapped both pieces of the pork in aluminum foil and baked in oven for another 90 minutes at 275 degrees.
I check on the smoker to make sure the temp stays at 200 degrees. I add charcoal or wood to keep the smoke up. Every time I check on the smoker I also baste the meat with apple juice.
Let meat rest uncovered until cool enough to "pull" the meat apart with your fingers or 2 forks. You may want to use a knife to cut off the "bark" of the meat (that burned outer layer). Some people love that others don't. You'll see the smoke ring on the meat. This is the really pink colored meat that causes some to think the meat is cooked to medium rare. But it isn't. That smoke ring is the "money shot"...lol...