I do 8 pork butts at a time and I use the same method every time. Never had any complaints.
Apply whatever rub you want on the meat, the night before & let sit in fridge overnight, covered. I use McCormick Grill Mates Applewood Rub.
Set meat on kitchen counter while firing up your smoker and getting up to temp.
Set a pan of water in the bottom of your smoker. Warm the smoker up to 225f. I keep all air intakes wide open and the exhaust stack too, then close off the exhaust stack if I need to lower the temp of the smoker. you want thin blue smoke, not thick acrid dark smoke. This will transfer badly to your meat.
Smoke it at 225f til you reach 165f internal temp (fat side down)
Spray a mixture of warm water, brown sugar & maple syrup onto the meat after the first hour. Continue every hour til wrapped in foil.
Double wrap with foil once you reach 165f internal temp and finish smoking it to 200f internal temp. You can kick your smoker temp up to 250f to finish, once the foil is on.
Remove it from smoker at 200f internal temp, set it on your kitchen counter & leave in the foil, to rest for an hour.
Remove foil & pull the pork. Discard any bone or fat. Eat or vac seal. I always save as much of the juice as I can and pour it over the pulled pork before eating or storing.
Good luck & welcome from Minnesota.