I've smoked some, but usually under the supervision of my dad, so I'm not really sure on this and fully expect to be eating McDonalds my first time. I have an offset smoker but the old smoke box was destroyed and I haven't gotten a new one put on yet. So I'm going to "offset" the main grill section and have the coals/wood on one side and meat on the other. I'm thinking about extending the chimney down to grate level so the smoke has to come back down to grate level to exit(saw this mod on here I believe). I'll be using mesquite chips and can either user lump or Kingsford charcoal, I have both so whichever you think will work best. Ok, so the butt is a bone-in 9.3 lb. I'm wanting to slice the butt when finished so I *think* I want to achieve a IT of 180 before pulling off, and I want to smoke for roughly half the cooking time. Should this be the first or second half of the cooking time? And just a handful of chips? The main question I have, as I know for sliced pork butt people usually use a boneless cut, so I was wondering if at 180 if it will be tender enough I can pull the bone out prior to slicing. I'll be shooting for a 6 o'clock dinner time so I figure I'll need the butt on at around 4 am, giving it 13 hours cooking time and a 45 minute rest. I see people saying wrapping in foil and towels and putting in a cooler, I'm assuming the cooler is empty and not put on ice. Sounds like a really dumb question to me but as they say, the only dumb question is the one not asked.