I am going to do two 6lb pork butts for sammies on mother's day. I have never done a pork butt on the smoker before so I am looking for a lil advise on: What do I look for in meat selection? To brine or not to brine? Cooking temps? Cooking time? Foil or no foil? And if foil at what temp? Thank you in advance for the great advise! You guys rock!