I just did a 8.5lb butt. I used the basic rub (Jeff's) & let sit overnight. I have learned from this forum to cut cross-cuts in the fat side before applying the rub. Now this is just me, I start with the fat side down for about 4 hrs then turn over (there's plenty of fat in the meat). I keep the temp around 230. I spay it with just apple juice every hour or so after letting it smoke for around 3 hrs. I stick my thermo in it at around 3.5 hrs..........when it hits 165, I put in an alum pan, spray with apple juice & I use a Korean BBQ sauce & spread it over it & seal with alum. When it hits 210.......out she goes ( I put it in our microwave---they are sealed) & wait for a couple hours..............take the pan out, drain the juice in a bowl, put in refidge so the grease sets up on top, & pull the pork (eat alot while pulling & say ouch when some is hot). When juices are solid in the fridge, spoon off the grease, nuke the drippings, pour over the pulled pork & mix with my hands. Bag it up to freeze........& eat some..........