Well folks he is the real skinny.

Pulled pork is smoked for 18 hours (give or take) at 225 degrees. you only need smoke the first 6 hours any more than that your just waisting wood. save your apple wood for ribs. I use Boston butts or a whole shoulder. place on the rack fat cap up. No rub, no injection, no rain dance. Let the smoke season the meat.

The key to pulled pork is the internal temperature. The meat is done at 165 degrees and thats when everyone else pulls it off the smoker. Problem is all you can do with it is trim off the fat cap, cut out the bone and grind or chop it up, hence fatty dry meat (no good) of course you can smoother it in sauce to help it slide down your throat.
Some people think this kind of BBQ is good, others say it was cooked too long cause it's tough. Both would be wrong.
The internal temp. needs to be 195 degrees. When a butt gets there it will collapse.
At that point carefully remove it from your smoker careful not to let it burst open on you.
Put it in a pan to rest for at least 40 min. Then pull the fat cap off and watch the meat fall off the bone.
You want to pick thru and get any fat left then pull out the bone.
If there is any left after you and who ever is standing close are finished (tasting) the meat, serve with sauce on the side. Sauce is another blog