Wolverine, I normally go bone in for butts and fat cap up on both. I usually trim the cap to about 1/4-1/3" and cross hatch score through it to but not into the lean before rubbing the seasoning in. The bone will pull out cleanly when the butt is done.
For pulled butts in particular I normally move them to a covered roasting pan in the oven (200-225*) at 165* internal so I can save the juices. After shredding or chopping the juices get defatted and most of it will mix back into the meat giving a far moister result the folks really like. When pulled we use just enough mustard based sauce to flavor it a bit (it goes well with most any kind of sauce added later). We usually offer a choice of several sauces when serving but most folks don't reach for it.
Sometimes BBQ is an end unto itself and sometimes it just cooking dinner. For the latter I often do 3-6 butts or a whole packer or two even though it's just the two of us most of the time. We vacuum pack it for future meals.
You will notice the use of "normally", "usually", etc above. That's because none of this is written in stone and every cut of meat can be different as can ambient temps and the time you have available. Keeping a basic log will help, especially for things that are new or that you don't cook often.
Thank you for your service and keep the questions coming.