Stephen, around here, home BBQ'rs will seldom cook a pork butt or roast on a grill or smoker, because they're too big to handle easily. Its more common to cook them in a slow cooker, where they cook evenly and with plenty of liquid, and chop or shred them after that. You don't miss the smoke flavor because there's so much other flavoring going on.
But if you ever come here to Kansas City, where there are approximately one zillion BBQ restaurants, look for burnt ends on the menu. These are beef or pork chopped from the ends of brisket or whatever, so they have a lot of crispy and tender to them when done right. Pulled pork not that common on restaurant menus.
Check out the Kansas City Barbecue Society who might have some technical info and I think offers some classes: https://www.kcbs.us