fat content than beef, so you have the options of doing things that go longer, and retain the option to still keep the meat juicy and tender. There are only a handful of beef cuts where you have that option (brisket).

With pork, there is really only one cut (the loin) where you're limited in what you can do due to it's low fat content. Everything else is on the table for the rest of the pig.

With beef, it's the exact opposite. You can long-cook brisket, but most of the other cuts don't do well on the smoker other than for short cooks.