I am going to attempt my first pork butt. My wife bought a 6.67 lb hunk of meat destine for my smoker. How should I prepare my meat and what is a good rub? How long do I smoke it and at what temperature? Do I need to brine it or prepare it over night? I'm sure I forgot to ask some questions so fire away with your suggestions, advice and rule of smoking. Thanks for all the advice in advance.