I season pork butt with a dry rub the night before smoking. The day I smoke, usually around 8:30 am or so, I'll start a fire in my smoker with one charcoal chimney full of charcoal. Once that's going, I'll spread the hot coals out evenly on the fire grate of my side box for my grill. I then add a couple LOGS, usually one of hickory, and the other either oak or pecan. I'll close up my side box, leave the damper full open, and place the pork into the smoking chamber of my grill. I make sure to put a dip pan in the fire grate of the smoking chamber to catch the grease. Once the temperature on the lid thermometer hits 225 degrees F, I'll close down the damper until it's almost shut, leaving the exhaust wide open. I'll add more fuel when the temp starts dropping, usually 45 - 60 minutes later. At that time, I'll also baste the pork with apple juice from a spray mister.
I'll smoke the pork for about 5 hours. After that time, I'll remove the pork from my grill, wrap it in plastic wrap, then in foil, and place it in a preheated 250 degree oven and bake it for another 4 hours. The meat is falling apart-tender, and bone just pulls straight out.
BTW, with 5 kids, and my other half, I usually have to cook at least two pork butts to feed everyone, and have enough for some leftovers.
Also, you can check out my post on this page, about my SFB for my grill. I've got some pics of it as I go through the cooking process for some ribs.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!