Hey Jim,
Get ready for some fun!! Two ways I do my bone in butts, #1. with a aluminum pan that raises the meat and cook uncovered the whole way thru. #2. use the temp/time table with no pan.
The first way is the easiest in that I'll cook at 225-250 'til I hit 205 and let it rest for 30 minutes before I chopp it.the great thing about butts is that they are forgiving in how you prepare them, but they still need loving just the same.In doing this way and the other the prep is the same,lite coat of mustard as adhesion for the spices and let it sit for up to 40 minutes to come to room temp. the size of the butt is important as well as you don't want a huge piece of meat to contend with due to the cooking time, rather two smaller, (I like 7-9 lbs.) to use. Once your meat is prepped and coming to temp, get your smoke ready. Once everything is a go, put your meat on and cook 1.5 hrs. per lb. around the 4th hour mark start monitoring the meat temp, though it is a way from being ready it will give you an idea as to the progress. Butts are known for having hang time during cooking where they will reach a temp and stall, I have yet to experience this but just the same be on a look out for it. A 12-14 hour slow smoke is normal and the pay off is worth the wait!!
The second way is a little more in tailed but the end result is just as promising. Again the start is the same prep etc.. the procedure is not.You will want to start with the meat probe in the side of the meat. This way I use apple cider in spritzer bottle and start applying around the second hour. the first leg of the race will come when the temp hits 145, at which time you will want to rap in heavy foil with a 1/4 cup of cider added into the foil before sealing and putting back on the smoker. since you wont be smoking at this time you can use charcoal to maintain heat. Next step is to watch the temp until it reaches 195. Once you have it carefully but the foiled rapped butt in to a towel and set int o a small cooler for around three hours. after the three hours carefully pull out of the cooler towel will be hot. Take off the towel and place foiled meat into a shallow pan and let rest for 15 minutes. After 15 min. slowly open foil but just enough to let out steam that is still inside and by doing doing so, you will let the juices pull back into the meat. After that open all the way and finish however you'd like. Alan