There are many different ways to do it. I am going to make one on saturday but I've seen different methods such as (my methods are in "( )".........
type of meat ( I'm using pork butt)
brine or not (I'm not)
rub (Salt, Pepper, Brown Sugar, Cayenne, Papika)
Time and temp (6-8 at 225)
Sauce (sweet vinegar based)
What are your secrets or methods?