When I do my Boston butts, I go by Alton Brown's Brine, and my own butt rub I make, and I put that sucker on the smoker at 225-250 until the internal reaches 200. It usually takes about 8hrs. I like to smoke heavily for half the time, wrap it in tin foil, then I might just finish it in the oven. It is an electric smoker, without the smoke, after all. If I transfer to oven, or halfway, I usually wrap in tin foil, maybe put a pat of butter. When it reaches temp, leave wrapped, and put in a clean cooler to rest for a few hours. It will stay warm for hours. Trust me, I have pulled it out 2-3hrs later, and still been too hot to shred.
I prefer Hickory smoke, but if you want a milder smoke, pecan or apple. Any hard wood that produces fruit or nuts really. I had a Hickory tree fall in my yard, and I cut up sticks for use in my smoker.
If you do not have a probe thermometer, I would advise getting one. An el cheapo will run you $20-$40. As far as a butt rub goes, you can buy one, or use what you have in the pantry. It is basically salt, pepper, garlic, onion, etc, etc. Just google recipes. Although, if you brine it, you may not need as much salt. Just add whatever you think would taste good. A lot of people us sugar, but I do not like to. Some guys put mustard on before, I do not.
What do you suggest for wood? HIckory
Brine and or rub? Both
And how long and hot? 225-250 until internal temp reaches 200. Takes 6-12 hours depending on size of butt, not yours.
http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe.html
- This video he injects, but I don't like it. It pokes holes in the meat. Brine is the way to go in my opinion. Use that osmotic pressure to season the inside.