Thanks to the information on this forum, my first pork butt was a huge success. I got a great deal on a 12-13lb shoulder, I cut ~5lbs off that I will put in a slow cooker at a later date, so the butt I smoked was ~8lb or so. I used a Smoke Vault 18 with apple wood chips, I keep the temp ~250F but it did creep up to ~275F at times, I ran into an IT stall at ~156F for about 2 hours. At ~165F IT, I poured some apple cider/apple juice over it, foiled until the temp reached ~195F, put it in a cooler for ~45 mins. It was still pretty warm when I pulled the meat, but I was hungry and could not wait any longer......started at 8am and was eating by ~6pm, so ~10 hours. I saved the juice and have been eating it on everything the last several days.....a huge success. I got all the smoking information from these forums, thank you.....pics below. Lemon for reference, I applied the rub the night before from the Smoking Meat book. During the IT stall at ~156F. Finished Pulled Pork with a huge fan watching and waiting.