First time smoking a pork butt

Thanks everyone for your help. I'm thinking to try the wrapping method as stated here. For I am wanting to have the meat so that I can shred it for sandwiches. Question: do I need to wrap so no air can get out or do I allow some ventilation. I'll be sure to intro Duce myself. Thanks everyone

well yesterday i got up at 0430 to light my coals.  the night before i applied a rosemerry and brown sugar based rub.  i also prepared an injection the night before that i will happily provide the recipie for both.  while the coals were going i began injecting the meat.  i didnt do the night before cause i feared the juice running out.  i laid the meat right above the water pan fat cap up at 530 and threw 3 to 4 chunks of hickory on the coals.  i continued to add coals til bout 1pm and took the meat off when the meat got toto 165.  i put the meat in a pan and drenched it in remaining injection juice and wrapped tight in foil. threw it in the oven at 280 and cooked it til 630pm. the temp of roast when done was 210 the results were great and everyone enyoed it.  i have pics. was an 11 lbs roast and cooked for a total of 13 hrs

  The meat that was smoked before putting in oven.


  The bone that was pulled out so easily.

  This was the finishing product  the meat was so tender and juicy and that injection that was used for sauce was money!

this recipe is not my own and take no credit for it but it was great  multiply X2 on the injection depending how big your meat is.

injection

1/4 cup molasses
1/2 cup brown sugar
1/8 cup louisiana hot sauce
3 cups apple juice or cider
1/2 tsp apple pie spice
Combine everything in a small pot and stir while heating to thin out the molasses and melt the sugar,
let cool.
 

2 tablespoons rosemary, finely chopped
1/4 cup brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder

2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper