Step 6: Other Notes
Keep the temperature lower than you think you should. I've found that about 15-20% of the burner heat setting or less is where to keep it, otherwise you'll crustify the bottom too much.
I've read that 190° internal temperature is ideal for pulled pork, but I think 200° is the way to go. Then let it rest for an hour.
I wasnt able to get a good enough seal around the rim, so I ended up wrapping it in a towel. I've thought about lining the rim with silicone sealant or something like that, but haven't gotten around to it yet. Seems to work fine without it.