Yep, wrong forum to ask in, Q-talk was the place to ask. That being said, I would pretty much do what Dan said. I like to use a medium grained rub (Plowboy's Yardbird is a good start) and rub it up well. I like just enough rub to create a good red color. I wrap in plastic wrap for an hour. Then I will get the heat up to 250F, I like to have a little water in the smoker, I use a couple of burned out soup cans for that purpose. Then put the butt in the smoker and let her run. It can take a while to get done so allow enough time. It could take more than 10 hours too.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."