There isn’t much to say about this topic that hasn’t been said thousands of times by amateur and professional smokers across the country. But that never stopped me; I am nothing if not a pontificator.
This batch sat overnight in a simple dry rub (some people brine the butts) and then was smoked for 10 hours, and finished in the oven for an additional 4 hours. The final internal temperature was a balmy 205°F. At that temperature the pork just falls apart, but is still incredibly moist. I cross hatched the fat cap because I wanted as much of the rub as possible to come in contact with the meat, and it looks cool — almost as if I know what I am doing.