Smoked bone-in pork butt (pulled pork)

Score the fat cap of the bone-in pork butt and season with a 50-50 mix of salt and pepper.

Smoke at 300F with briquettes in the chute and hickory chunks: start with two chunks under the grate, then add a baseball-sized chunk about every 30 to 45 minutes until wrapping.

Check after about two and a half hours; internal temperature 120F.

At about six hours and 173F internal, with the fat cap rendered and split, wrap in a double layer of foil.

At nine hours, when the internal temperature is just over 200F, pull and rest briefly; the bone should pull out clean.

Pull the pork and serve.