8-10lb butt, I trim off any hard fat and some of the fat cap. Using a Weber Smokey Mountain smoker, KBB charcoal, usually a mix of hickory and apple wood chunks, RUBS there are plenty or make your own, lately I have just been using salt, onion and garlic powder, black pepper red pepper flakes. I run the smoker at 230-250. I run smoke until butt(s) hit 150 internal temp, then no more smoke. I go for an IT of 205 and pull from the smoker, I havent wrapped any in a long time. Sometimes I will pull from the smoker at 175-180it and finish in the oven to 205 (run oven at 275), I will do that if fuel is getting low and I dont want to add more. Either way after reaching IT of 205 I tent in a baking pan or aluminum pan for awhile. I leave the temp probe in the butt while it is resting IT gets to 130 I will start pulling the meat. I vac seal in 1lb bags and into the freezer. When I use the minimal rub I label the bags PPP (plain pulled pork) or if I use a more traditional rub commercial or home made I label the bags as PP (pulled pork). Both make a great samich, but the plain is great for other dishes (tacos, burritios, etc).