“The Science of BBQ” (which has been floating around the past week or so) takes a look at barbecuing/smoking from a scientific perspective. The video interviews Aaron Franklin, and thus it focuses on Texas barbecue and specifically brisket, but I believe the science of smoking would be applicable to pork as well. The True ‘Cue guys even get a shout out.
-Monk
(Source: https://www.youtube.com/)