re: Smoking Boston butt

Only trim big chunks of fat. Then out the cap side up.

Here's my procedure I took from Aaron Franklin

Smoked Boston Butt/pork shoulder

1.5 hrs/lb @ 225
1/4 to 1/2 lb per person depending on sides

Rub:
1 cup black pepper
1 cup kosher salt
1/4 to 1/2 cup paprika for color
1 tbsp granulated onion powder
1 tbsp granulated garli powder
Mix together in a shaker and coat evenly

The Meat:
Don't trim the fat, unless you have a chunk hanging off the side.
Rub with olive oil (bonding agent for rub)
Liberally apply rub all over.
1 hour before cooking take out of fridge

The Smoke:
Get temp up to 275 degrees.
Place fat side up.
In about 4 to 5 hours the fat will split. Spritz with apple cider vinegar.
Pick up off grill with a towel and wrap in foil at this point. Double layer on bottom.
Spritz good and wrap.
After an additional 4 hours it should be done. (Internal temp of 203). Bone should slide out or loosen up.
Open up foil and let it sit about 30-45 minutes.
Move to foil pan and shred it up.