Very hard to screw up. Season the butt with some rub, set control to 225, put the butt in and smoke for 8 hours, double wrap in foil at 8 hours to get the meat temp up to 195-200 (meat gets too mushy above that temp, won't pull below 195 but you can slice it). Use a meat thermometer to see temp. Take it out and let it rest for 30 mins or so and then pull it apart and shred with forks. Throw the meat on a bun with some sauce and you're good to go.

I really love the plow boys yard bird rub and blues hog sauce sold at BBQ pit stop.