Hey guys! For my 3rd smoke, I'm doing pork butt tomorrow! I have a good understanding on what I'm doing by reading some threads. What kind of wood do you guys use the most? When I go to the butcher, should I ask for a certain thickness? Does anyone cook it in a throw away aluminum pan for the drippings? Is there any benefit of using yellow mustard or olive oil before my rub? Any other tips are welcome!