Prepped my 8 lb butt tonight. Trimmed a little of the fat pad, mustard and rubbed it up, wrapped it and placed it in the fridge. Tomorrow morning set the smoker to 225 and putting it in...after another coat of rub. After getting IT to about 163-5, placing it in the pan that had been sitting one rack under it, put about 6 oz of apple juice, and cover it with double heavy duty foil. Let it hit IT if about 200, kill the heat and smoke, and let it rest in the smoker to about 205 IT. Ready for BBQ sandwiches for dinner tomorrow. I'll be using Apple for smoke.