I had to be careful typing the question in! Ha!
If you remember, I posted this question on the same day that the forum changed format, so I did not get a chance to reply (I was able to glance at a few of your responses, though). I'm a new owner of a Mod50 and smoked a boston butt at 225F till it reached 190F internal. It fell nicely apart as I mixed it all together, fat and meat. Now, when I serve it up on bread with bbq sauce, it has a heavy, fatty flavor which reminds me a little of bacon. I've had some real good pork sandwiches in the past, and these have always tasted less greasy.
I'm guessing that I can cook to a higher internal temp (up to 205?) and slice out the fat.
Thanks for any re-replies!!!