I have a couple of tips. This worked for me. If you don't have a digital thermometer, you should get one that can monitor the internal temp of the meat and grill. I have a Maverick 733 that works great.
Next, keep it simple. It is easy to get caught up in trying to create this wonderful, beautiful hunk of meat with a coating of bark (aka seasoning crust) on the exterior of the butt that apparently pits brother against brother in an all-out family fight over who gets to eat it. I'm sure it's great, but believe me when I tell you it's not that easy to do. Most of these guys on here are advising you based on their years of experience, and although they make it sound simple, it's not.
If pulled pork is what you're after, get the internal temp to about 205. It is easy to pull, and texture is just right. Your friends will be amazed at how you can become such a great BBQ chef just because you have an offset smoker. There are many ways to get this done, just look around the forum and find a method and recipe that suits you, and go for it. Good luck.
