re: Help me smoke my first pork butt

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Brine or no brine? Marinate? Inject?

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NO. pork butts are already juicy as hell. you can't mess them up. all 3 things are unecessary this isn't a turkey.

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I've read some saying to rub in mustard and dry rub, wrap in plastic wrap overnight. Thoughts on this?

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slather with mustard, cover in dried rub, slap in smoker. dont overthink this.

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What temp to cook to?

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i got to 195-205 and when that blade bone slides out clean as a whistle you know you're the man.

i typically cook around 225 but you can go as high as 250-260 and probably be ok.

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Should I foil it any point?

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when its done? nah, no need to foil during the smoke.

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Cook to temp, wrap in foil and towels, and let rest in cooler for a while?

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absolutely. at least an hour resting in foil/towels in a cooler or your oven to give it a chance to cool and reabsorb juices.

you cut that shite right away and say bye bye to like 20% of the juice that pours out.

good luck! smoking a pork butt isn't rocket science and because of all the fat in the pork, its very forgiving if you make a mistake on the heat or something.

ETA SINGLE MOST IMPORTANT ADVICE...DONT TAKE IT OFF TOO SOON!! sometimes you might feel its 'stuck' if the temp won't move beyond 170 or something..be patient..have another beer (or 6) and eventually it will start to move up again.