Sounds like you have the temp figured out for sliced/chunked, Susie! One suggestion I would make would be to use a "binder" before applying your rub. Plain old yellow mustard makes the BEST bark on pork (in my opinion), but olive oil (extra-virgin) works well, too. If you don't use something to bind the rub to the meat, it will fall off as the meat starts to release juices. Believe it or not, yellow mustard leaves absolutely no taste behind, but it sure makes your rub stick good!