I usually trim down the fat cap a little. Leaving just a bit.
Coat with Cholula Hot Sauce
First layer of rub down. Usually Kosmos Killer Bee
Second layer of rub is typically Killer Hogs Hot
Smoke with Post Oak @ 250
Pull when IT hits 203.

If you don’t want a lot of bark.
Wrap once IT hits 165-170
Add a little apple juice to a pan, sprinkle brown sugar on the butt, little Mikes Hot Honey and a few pats of butter. Cover and finish at 300 until IT hits 203. Save the liquid, strain the fat and then introduce back into the meat once pulled
.
Don’t pull until meat has a chance to cool off and absorb its juices back.
Add a little seasoning to the pulled pork
Finish off with a good finishing sauce

Finishing Sauce Recipe
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. Put in a squirt bottle and add to meat then mix in.