This is my first pork butt that i smoked, and before i start my steps i wanna give everyone one this forum a shout out, cause of your opinions and posts you made this easy for me to understand and do. I did not just do one persons advice I took several, and i appreciate all the input everyone has posted. Step 1: The brine, I started with 1/2 cup brown sugar 2 pints of apple cider, 2 pints of water, a handful of bay leaves, a pinch of salt and a few shakes of pepper. I bring to a boil while stirring occasionally until all sugars and spices are dissolved and then I let cool. Step 2: After brine has cooled i put in a tupperware container and put pork butt in container with lid on, I let the brine do its work for a day and a half, ( I put in the fridge on a tuesday night and pulled out on a thursday morning) Step 3: After I pulled the Pork butt out off the brine on thursday morning, I let the pork butt sit out and warm up a little bit (about an hour) and then I patted what liquid was left on the butt, and applied a store bought dry rub (as my kids wanted to help) While we did the rub down i let my Smoke Hollow smoker come up to temp. Step 4: Put the pork butt in the smoker and put the chip box with choice of wood chips ( I chose Hickory chips to start with) and take the temp up to 250 degrees. I checked the smoke box every 2 to to 2.5 hours to replenish the wood chips. Step 5: After 6 hours and internal temp of pork but was 180 degrees I pulled butt out of smoker and wrapped in tin foil for 45 minutes Step 6: Un-wrapped tin foil and stared with amazement and how beautiful the bark looked. Step 7: Started to pull the butt apart, and noticed it was super juicy, excellent color and oh wow the smell was awesome too. Step 8: After all meat was pulled apart, my family enjoyed!!! My first (and successful) pork butt, awesome color, awesome smell and by far one of the best pulled pork I have ever ate!