I prep the butt the night before smoking then refrigerate get yup early take out of the fridge to get to a room temp,,,butt prep... I wash the butt in water .. pat it dry with paper towel... injection Tony Chacheres butter marinade.. sometimes add some apple jelly thinned down enough to inject.... rub some peanuit oil on the butt..then rub some kosher salt then brown sugar and some cinnamon too ... I love McCormicks sweet and smokey most times it's all I use ..but ,, I like a blend sometimes McCormicks sweet and smokey and Bad Bryons butt rub..you get the sweet and smokey with mcCormicks and the savory from Bad Byrons using both in equal amounts depending on which you want to stand over the other,,,

I use an electric smoker... ok laugh it up bros......I use water soaked chunks of apple wood placed around the heating element,,,, fill the lower pan with water....heat up the smoker then place it on the grate fat side up..

I wrap when the butt looks like it's got enough smoke infused on it not totally black but a good dark brown,,,, I'll temp check it often...it doesn't come off the smoker till the meat is falling off the bone,,,time depends on size and weight .. when ready ...some shredded and some chopped.... it's going to make sandwiches and or on the plate with all the sides...tater salad and cole slaw... Ball park buns and buttered Texas toast.... sauce ... heated up sweet baby rays honey Chipotle with some apple cider vinegar mixed in for some of that vinegar twang...