Boston Butt. So I smoked this 9 lb. bad boy for 13 hours @ 200 degrees in my Pellet Smoker but I changed it up on this one. I had always just put it directly on the rack in the smoker but I got to thinking...... why let all those juices go to waste! So i now put it in a foil pan AND I put about an 1/8 inch of chicken stock in the pan prior to putting it in the smoker. The natural juices drip out and then mingle with that chicken stock creating a wonderful juice. I use just a standard rub and when it reaches an internal temp of 205 degrees, it is done! You should be able to pull the bone out freely also. Once you take it out of the smoker, cover it in foil and let it rest for an hour. Then just take both hands and watch it fall apart. Roll all that fall apart meat in those juices in the pan and enjoy some of the juiciest pulled pork you have ever ate!