So I decided to smoke both butts, and I went with a dry rub (mustard and Gates BBQ Spicy rub) and a salt and pepper base and marinade (BW's Caribbean Jerk sauce). I prepped everything last night to let the butts absorb the spices and sauce. They set from 7 p.m. to 1:30 p.m. the next day. I put the butts in the smoker at 1:45 p.m. and I am using a mixture of cherry and mesquite for the smoke. Apple juice and water is going in my pan, and I made a mixture of apple juice and Captain Morgan's for my spray. I am planning on keeping it going all night and pulling them off tomorrow morning. I do have a question, what kind of meat thermometer do I use? And do I put them in the butts now? Thanks for the help everyone this week. I will keep the pics coming.