First time smoking. Here's what I did.

Used an offset barrel smoker
1 Port Butt (maybe a Picnic) 6 lbs.
Cooked 7.5 hours
Internal temp 195 F (Digital probe)
Cherry wood and charcoal

I left it alone and did not turn it or open the lid to check on it.
Tried to keep the temp at 250-275. It came out OK. I could pull the
pork but it was not fall-off-the-bone pullable like I've seen others
produce. Also, it was a bit dry for my taste. Good smoke flavor. The
fatty areas were better. Also, the meat closer to the outside was more
moist than further inside. On the plus side my daughter said it
"Rocked" but I was a bit disappointed overall. Suggestions for
improvement are appreciated.

- Mike