The night before the smoke, I made some rub containing brown sugar, salt, chili powder, pepper, paprika, and other spices while the pork was brining in saltwater and apple juice.
At 5:00 am, I got up and rubbed the pork and started the fire in my Brinkmann Gourmet water cooker. By 5:55 the pork was put on and the thermometer inserted.
After about 4.5 hours, I wrapped the pork and started a new chimney of charcoal in the sub-freezing Michigan air. At the 10 hour mark, the pork was at 203 degrees, so I pulled it off and let it rest in its juices for a half hour before I pulled it. Having never cooked a pork butt before, and considering that I'm a sophomore in high school, I think it turned out pretty good. I slathered a little homemade sauce on it and put it on a Hawaiian roll.