Mr. Head, welcome to SMF with your new toy. Glad you're here and looking to put it to work. A butt is so forgiving all you have to do is slather it with rub, toss it in a smoker at a 225F chamber temp or higher, then go away until it probes tender with a sharp anything. Meat size and chamber temp will determine when it finishes. At 225F, 2 hours per pound is a general guideline, but probe before then. At 325F, about an hour per pound, give or take until it probes tender. Let us know how it turns out.
Enjoy the forum!
Ray