Gonna throw in my two cents on this one. I've done this a couple times now and it comes out amazing. Bone in pork butt for one. Boneless loses too much flavor - as the cooking process goes on, the collagen near the bone breaks down into starches and sweetens the meat. I trim the fat cap to around 1/4 inch thick, and then crosscut some slices into the fat cap that go into the meat below. 12-24 hours before you cook, pat it dry, douse liberally in salt. I let the majority of the flavor come from the smoke. I've done some dry rubs before as well, so you really can't go wrong there. Same thing with the rubs, do it 12-24 hours before you start cooking. Out of the fridge at least 60 mins before it goes on the smoke, let it start coming up towards room temp before tossing it on the smoker with the fat cap up. Once it's on there, I spritz with a mix of 50/50 apple cider and apple cider vinegar ever 60 mins or so. 1-1.5 hours per pound. For pulled pork I take it off the smoker at an internal temp of between 190 and 195, wrap tightly in foil, and wrap that in towels and into a cooler to coast up to an IT of 200-205. That's where the collagen around the bone breaks down. Once it's coasted up to temp, pull out the bone (it should pretty much just glide out). You should have a gorgeous bark on there, start pulling the meat apart, set the bark aside to chop and mix back into the meat. Nice coleslaw with it and it's heaven on earth