T2 tell us what you did please.
For the pulled pork I did about 13 lbs, brought up to room temp while box was heating, rubbed with cheap yellow mustard, and then sprinkled on a rub that I made called "Bob's Rub" from BBQ Secrets, Ron Shewchuck's book.
Rub is as follows,
1c white sugar
1/4 c celery salt
1/4 c garlic salt (i used granulated garlic)
1/4 c onion salt
1/4 Lawry's season salt
1/3 c chili powder
1/3 c black pepper
1/3 c paprika
2 tsp heated and ground cumin
2 tsp cayenne
Into the smoker at 205 and did the usual. It took 25 hours to get to 185. During the last hour i open it up and spray the butts with a mixture of bourbon, apple juice and maple syrup(I'm a Canucklehead, eh!)
More of the same spray liberally applied as I'm wrapping it up in FTC for a couple of hours.
I served it with a Kansas city style tomato based bbq sauce. Big hit, it all vanished and there was LOTS of other food to choose from. (This was a potluck deal)
It's all standard stuff to the folks here but, as you guys know, it's sure a big hit with the non-smoking crowd.