Hello , Jonwash
. First Steaming ( or Boiling a Corned Meat gives you Corned Beef , your Smoking makes it Pastrami ( plus or minus a few Spice).
As for timing , this is
only for figuring a time frame ,
not for cooking time . Meat cuts are notorious for not following that 'rule'
.
Use you thermometers for "timing" your cook .
Now , the time for you... 4lb.Butt (in the supposed World) would be done in 6 hrs. . Now in our real World , I would add 2-3hrs. and make sure you are not
rushed to finish. You can keep them hot in a cooler , double wrapped in foil ,(yuck ,that word again) and Towels . They will stay hot for 5-6hrs. This would make a starting time of
8 hrs. before you need.
A 4lb. (anything) ,would be 6 hrs.+ 2hrs. = 8 hrs. use your them. for pulling time and temp.It will be around 195*F to 205*F , if you want to slice , take it 165*F . Some one
mentioned the Gov. says we can eat Pork and chicken at 135F .
Your seasoning choice sounds great , hope you have a good time smoking , and as always . .