Smoking a butt

We smoked a Boston Butt (pork shoulder) yesterday.

Before cooking it, we applied a rub, and let that work overnight, in the refrigerator. Then we let it come to room temperature, and put it on the smoker, at high for about an hour, then medium-low the rest of the time. We used hickory and mesquite wood chips. We let it smoke all day (about nine hours), then let it sit and cool down about an hour. The bone pulled out easily, which means it's done.

Tasty.