This ultra-simple recipe with a salt and pepper rub lets the pork shine while adding some killer bark. Pork shoulder, or butt as it’s commonly called, is one of the most forgiving meats to put on a smoker for a long, low and slow cook. The marbling that runs through the meat makes the cut ideal for the novice pitmaster because the intramuscular fat keeps it juicy. Another bonus: A single butt feeds a large group of people. Serve the pulled pork on its own or on sandwich rolls, hamburger buns, or Texas toast (thick garlic bread toasts), with a side of beans, coleslaw, and fried pickles. You can test the temperature of the meat using a leave-in digital thermometer such as the Yummly Smart Thermometer or an instant-read. As for the smoker, follow the manufacturer’s instructions to maintain the heat. If you’re using a bullet type, a smoker that’s at least 22-½ inches will require less tending than an 18-inch one. For smoking you'll need 2-4 cherry wood chunks or 1-2 cups wood chips, depending on what your smoker requires; or use apple wood or pecan wood. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.