Thanks, boatbum - I have many a fantastic memory of floating down the Chesapeake....
Hmmm, I have never detailed a cook before, but lets give it a try...
I am using a stickburner with a water pan and did this one using oak entirely as I am currently out of fruit woods
I use my own rub laid down over some mustard with an extra helping of demerara sugar for a nice dark bark. Since the meat was a bit butchered (so to speak) I did not inject it at all.
The butt went on at about 9:30 in the morning and the goal was to keep it in the range of 225-250.
Topped up the water, did another layer of rub, and then let her go until it was 160 inside.
Crutched it with a little pork paste I make from apple juice, brown sugar, white vinegar, worsty sauce, and maple syrup
Pulled it out at 203 which was 17:30, tented it for a few minutes and then closed and rested for about 30 minutes, but it could/should/would have rested for another 30 minutes.