Pork Butts are my wheel house. I read probably WAY too much online before I ever even attempted my first one but I the first pulled pork I made was actually right there with the best I had ever eaten and it only got better from there. I take notes though and refer to them before I start another one and try to tweak small things to create a better result rather than swaying from various extremes wildly hoping to land on something tasty. It's also cheap ($2.49 @ King Soopers with sales regularly putting it below $2/lb and I've even seen $0.99/lb) to get in decent quality which is more than I can say for beef currently as I'd love to practice more with Choice Brisket but I'm not rich. When eating out I tend to lean towards brisket cut from the wet side more often than not with a good burnt ends being my guilty pleasure. I've developed more of a taste for pulled pork largely due to cost and wish they would make more cows. ;-)

Here's what I do: Fire up smoker and as it warms I rinse my bone-in shoulder and pat dry w/paper towels. I then slather in the cheapest yellow mustard I can find and sprinkler liberally w/dry rub (usually Famous Dave's in the red bottle... cheap and makes a perfectly flavored bark that enhances the flavor of the meat and doesn't try to upstage it). Insert temp probe(s) and drop into smoker set at 225deg until IT reaches 165deg. I then foil and take to 202deg IT and then remove and either let rest on counter for an hour before pulling or if I'm done ahead of schedule (almost never.. lol) I wrap in one of our ugly (but clean) bath towels while still in the foil and place in a smaller cooler for up to three hours before pulling. I've got a pretty sweet finishing sauce that consists of apple cider vinegar & apple juice with some spices but otherwise I go very minimal on my meat. I'm of the mindset that the less you focus on secondary flavorings and the more you focus on quality and preparation of the actual meat the better the overall flavor. Minimalist I suppose you could call me.