I did my first smoked butt this weekend for Memphis BBQ and I can't believe how good it turned out. I had a 7 1/4 # bone in butt and did the following: 1 - Rubbed it down the night before with Magic Dust from Mike Mills book Peace Love & BBQ and put it in a plastic bag in the fridge. 2 - Took it out of the fridge about an hour before putting it into the smoker. 3 - Smoked it with hickory until it reached an internal temp of 140. 4 - Sprayed it with a 3 to 1 mix of apple juice to Captain Morgan's every hour after it hit an internal temp of 100. 5 - Wrapped it in foil after it hit an internal temp of 165 and put it into the oven at 250 until it reached an internal temp of 200. 6 - Let it rest in the foil for an hour then chopped it up. 7 - Made awesome sandwiches with homemade cole slaw! It was unbelievably good and of course I can't wait for the next one to make it better!