Step 1. Ice down the beer.
Step 2. After your butt, sorry, the pork butt sits in the refrigerator over night, allow it to come to room temp.
Step 3. Heat up the smoker. You didn't mention what kind of smoker you are using. I have a MES and take it to 275. It makes it easier to bring it back to temp after opening the door and putting in the butt.
Step 4. I smoke at 235 - 245 with hickory and cherry wood chips.
Step 5. Temp, temp, temp -- not time -- to 165.
Step 6. I'm a foiler gal. I put butter and brown sugar in foil, add the butt, more sugar on top, and seal the foil.
Step 7. Back in the smoker and take temp to 200.
Step 8. Remove butt from smoker, double foil, wrap in towels, and place in insulated cooler for at least, and I mean at least, 1 hour. (I let it rest for 2, if at all possible.)
Step 9. Using SoFlaQuer's Finishing Sauce, pull the pork and add a little of the sauce. I also serve some on the side.
Step 10. Nothing left to do, except enjoy.
Oh, and make sure to you are partaking of that iced beer through out all 10 steps. Welcome to SMF. You're going to love it here.