See my prior write up on brisket. only difference is I will brine or inject pork butt before smoking.
I typically smoke pork butt along with brisket - brisket should be about 1.5 times weight of pork butt as pork stall is much more pronounced. If you cook 8lb pork butts and 12 poun brisket, they will finish pretty close to each other.
also, after pulling pork I will sometimes mix in a bit of apple cider vinegar. I currently live in Texas like you, and that is not popular here. But, I learned bbq in the Carolinas where vinegar is king. Try it, you may like it. I also prefer a mustard or vinegar based sauce, again foreign to Texas. My wife hates all of this
Btw, Rudy’s is my favorite local place to buy pork and they use vinegar. Strangely my wife loves this
I already mentioned this in the thread about this weekend's cooks, but here is what I do.
I use Bad Byron's Butt Rub, love that stuff, but I know it's not for everyone as it is quite salty and has no sugar. If I have time, I apply the rub up to 12 hours before smoking and then wrap it in saran wrap in the fridge. I go right from fridge to smoker. I also prefer not to wrap during cooking if I have time. Gets a much better bark, which holds up a little better after it is all pulled. I like to do a typical 225 low and slow and pull at around 200, although I have pulled it early on occasion and it turned out good, too.
I wrapped my first one in foil to try to get it done in time for dinner. For my next one, I'll try to get it going earlier so can try without wrapping. I like a caseless phone too so maybe I'll like the unwrapped pork better .
I am a total stickler on details so read if you want.
I like to start by trimming anything small that hangs out in any way because I am all about the bark and little hangers will burn. Leave all the fat I can for more flavor and it is easily pulled out during the pulling process.
I make my own rubs and don't put salt in them. I salt the meat after trimming with kosher salt. I find that salting alone lets me taylor the salt for the size/type of meat. Let the meat sweat after salting. Once a good sweat is formed I then can apply my rub with no binder.
I go as low temp as the smoker will run until 130f internal for the deepest smoke ring I can get. Then I ramp up the heat to 250f and spritz with apple cider vinegar and water (50/50) on the hour every hour until 203f internal. I then probe every 10 minutes until it feels like butter. Then I pull it off the cooker, tent and rest a minimum of and hour before I shred.
A few weeks ago before I got my smokefire I asked my wife to grab a butt at our local butcher. She bought a 1/3 of a butt that the butcher had leftover from trimming one down to size for someone else's wife. I was upset with her. "What the hell is this" she gave me the stink eye and then I (being the man of this house) just cooked it like the wannabe tough guy I am.
I found something special here... The pork shreds all had bark because the meat strands were around 2 inches long. So long story short if you like bark have the butcher 1/3rd your butt and then spread em out and cook the 3 pieces up and have bark goodness in every bite after shredding.