Butts: get a good rub. I suggest staying away from anything with sugar(s) in the rub early on, because if the heat gets away from you it'll end up burning the sugar which has a gawd-aweful taste. Put that good pepperish rub on it. If you can, inject it with a mixture of apple juice and worchestershire sauce. The apple juice helps break down the fats and adds a little of that sweetness you're looking for. Dont get me wrong, I'm sure I'll get flamed for saying "stay away from sugars". Sugars in a rub make fantastic taste. However, you're learning, and while learning, better to be safe than sorry....
If you can, keep the temps between 220 and 250. A little higher is ok, but dont let it
get away from you. The lower the heat, the longer the cook time. After 4 or 5 hours, you can wrap it in aluminum foil if you'd like. It'll help keep the smoke off of it and save you some wood chips.
Give or take, depending on temps, etc. 8-12 hours and you'll have beeeeeutiful pulled
Best of luck! Welcome to our addiction.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)