Congrats, 1stlink!
I have smoked many Boston butts that size in my #1. Here's the simple process for a really good pulled pork butt:
Prep your PB the night before (trim, yellow mustard coating and dry rub, inject if you wish). Wrap and refrigerate.
The next morning, foil cover the top of the wood box and bottom of the smoker - make SURE you poke a hole in the foil where the drain hole is!
Put 5-6 oz of wood chunks in the smoke box. Hickory is great on pulled pork, as is cherry (or a mix).
Place a small water pan on the FLOOR of the smoker, next to the wood box; fill 1/2 way with apple juice. I use disposable aluminum mini-loaf pans - they fit great in the #1.
Do NOT place a "drip pan" on the shelf below you're pork butt!! Let me say this again...Do NOT place a drip pan in! If you read way back through this thread, you'll see that's a no-no in these smokers. It fools the thermostat into thinking the smoker is hotter than it is, and prematurely shuts off the element, making the smoker run cold. Just give those drippings to the BBQ gods as a burnt offering in the bottom of the smoker. I'd personally rather have perfect pulled pork than drippings.
Place the butt in the #1, insert temp probe into the thick part of the meat, away from the bone. Close door and set temp to 225. Don't get stressed about box temp and all, it's just not necessary! If the light comes on, and 15-20 min later you see smoke, you're OK.
Go do something good for the next 8-10 hours. Your pork butt will stall somewhere in the 160's to 170's; you may even see the temp drop. Don't worry - it's evaporative cooling as the fat renders inside the butt. It'll work it's way through, and start to climb again. DON'T CHANGE anything or open the door! Just let it power through and finish cooking to 200 IT.
When you hit 200, remove and wrap in HD foil, cover in cooler to rest for 1 hour.
This simple method will yield you incredible pulled pork in the #1!
Here's a variation, and the technique I ALWAYS use now:
http://smokinitforums.com/index.php?topic=1012.0
Enjoy, and Good Luck!
Tony