I smoke a Boston butt to an internal temp of 205. Let it rest in a cooler for at least an hour and then pull removing any big chunks of fat or connective tissue as I go. I think the specific rubs for pulled pork are over rated and just use whatever is available. For sauce, I combine one cup of drippings (with excess fat skimmed) and one cup BBQ sauce. I use Sweet Baby Rays a lot because the family likes it. But, there's other stuff I like better personally.
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