My choice of cut was a pork scotch / neck / boston butt / collar butt or whatever you would like to call it.
Method:
Meat was inject 24 hours before with a mixture of salt, sugar, Worcestershire, rice vinegar, apple juice and water.
At the same time is got a nice smothering of mild mustard and a liberal dusting of Plowboys BBQ Yardbird Rub.
Weber was set snake method and 15-20 coals were lit to get her going. Hickory was my choice of smoke. My target temp was 240-250f. I've moved away from 225f.
She went on at 4.00am and my target internal temp was 203f. Temp stalled for nearly 4 hours at 157f but I didn't want to wrap and sacrifice bark quality. I also purposely did not spritz with any apple juice or other substance to ensure the stall was not prolonged even further. It was 5.30pm when she reached 203f and I took her off, wrapped her tightly in foil and towels. Pulled here at 7.30pm and had the nicest pulled pork I have ever tasted! The perfect mixture of smoke, bark and juicy tender meat. It was even better the next day!
A few pics below.
The mustard and the rub
The meat after its injection and rub
Snake setup
Meat at 203f
Meat after resting
The pulling
Love your work