I do 4 hours on smoker, then about 6-7 in the oven wrapped. I have a lot of rendered fat in the pan. Pour off before shredding, or roll with it?

I do mine in slow cooker. I always remove the meat before shredding then mix in bbq sauce (Head Country Original) and stir well. If it appears dry I put a couple of table spoons of the left over liquid fat. Always Good!

Don’t waste all that flavor!! Pull meat and shred it then mix some of the fat and bbq seasoning into the meat and mix till you get desired moistness and flavor. Unless I’m doing Carolina style I won’t do any sauce until making sandwich. For Carolina style I’ll mix vinegar based on when pulling.

On the money. I don’t wrap until 160/165 internal temp. I like a good bark to incorporate when I pull and chop. Those rendered juices are what gives it a great flavor .

I don't wrap.

I always leave my pork butt juice in while pulling and shredding. Never add sauce until after if you like. The fat is awesome flavor.

I smoke it at 250 degrees then wrap it when the bark gets to the color I want. Then I put it in a pan and finish it in the oven at 250 degrees until the internal temp reaches 205 degrees. Left the juice that came out in the pan when we shredded (pulled) it. Did one today and it turned out great.

Drippings are great for the sauce.

I pour the liquid through a separator, discard the fat and keep the broth for the pulled pork and use some of it in the beans. It really makes a difference! I do the same thing with brisket.