Pulled Pork

For my first smoke, I decided to go simple with some basic pulled pork.  I prepped a 7lb. picnic shoulder with a thin coat of molasses and some Coon Creek rub. 

Here it is trimmed and ready to smoke.

And here it is at 160 degrees.  After this I foiled it and finished in the oven to save pellets.

After it reached 195 degrees internal, I let it rest in cooler for an hour.  Here it is pulled and ready to eat.  It was even better the next day!