I've setup my new GOSM... I got my 8 pound pork butt I'm ready for my first smoke..After reading many expert posts and tips/advice I am going to do a smoke for the Superbowl.. Here are the steps I am going to take...let me know if you have any suggestions/tips Night before: Going to rub the pork butt with mustard and my spice rub. I am going to inject with apple juice worchshire and some of the the rub and let it sit in the frig overnight. Day of the smoke: I am going to let the pork butt sit out of the frig while I fire up the GOSM. Then rub some more dry rub. I have apple, hickory, mesquite wood chips but thought of using just hickory and apple...how's this sound? At 200-225 I was going to smoke for approx 12 hours (1.5 hr/per lb) Let it sit for a bit then chunk it apart and enjoy straight up or on a toasted bulkie roll... Questions: Should I baste the butt while it's smoking? Should I cover it in foil at any point? Any other tips or suggestions would be great...I will be posting photos later.. Thanks!