Well here we go. This is only the second Butt I have ever done, I am a Brisket man normally. But I am following the advice here and in particular the Pork "Sticky" thread. I used a simple SPOG rub about 18 hours prior to smoke. Just over 5 hours in with an IT if 155 right now. I am using a Horizontal offset smoker with a mix of Hickory and Mesquite wood. I am using a 3-1 Apple Juice, Spiced rom mix to spray it every 30 minutes or so. Finishing sauce, from the finishing sauce sticky thread, is done and waiting. I plan to foil it at 165, pull it at 205 and rest it, wrapped in towels and a cooler for a 2-3 hours more. Here is the progress so far: More to follow!