I've enjoyed reading all the input. I'm not sure I'll do brining but will smear some yellow mustard and a rub I've compiled from all the different suggestions. Wrap in plastic and put in fridge overnight. Get up in the morning and start smoker, looking for temp of about 225. Several hours, check for IT of about 135. Bump up smoker temp to about 250 for few more hours. Final, IT done temp is 190 or 200.
My questions are: At what point in IT timeline do I remove, wrap in foil and put back in smoker? Do I let it rest when it reaches desired IT, like you rest beef brisket? Those of you that like brining, what does it add that overnight in the fridge, wrapped in plastic and rub doesn't do?
I had an idea of using my BBQ spray bottle and putting in some apple juice and Tennessee sippin' whiskey and spritzing it every couple hours. How does that sound?
Appreciate all the posts on this subject. I'm pretty sure pork butt will be more forgiving than the brisket was. I hope so, anyway....