I will be cooking a 4lb boston butt tomorrow. I would like to accomplish "pulled pork".Is the key to cook low and slow, or do I alsoneed to wrap with aluminum foil? I lack experience in super tenderness while smoking. What teperature to cook at?Help. please define smoke ring. thank ya'll for the help,200*?. This sight is very iteresting and helpful. If I wrap with aluminum foil, how to accomplish hickory smoke flavor?