After one hour of smoking, stop feeding the bowl with wood. Continue to cook at 250⁰F for another 2 hours. During this time take a BBQ brush and ‘mop’ the pork with sauce every 15 minutes. After 2 hours, wrap the pork chunks individually with tinfoil and continue to cook for another 1-2 hours. Pork is finished once it reaches the internal temperature of 195⁰F (or fork tender).