Smoked a half-butt (3 lbs. 14 oz.) that my neighbor got in his Butcher Box order. It was the half with the bone in it. I've always cooked full butts and went to this forum for some advice on this little guy. The consensus was that it would take 8 hours, which proved to be right on (at around 240). Did it overnight from midnight to 8:00 a.m. Monday morning. Foiled it tight then into the fridge. Reheated in the foil later on Monday and it was fine to pull. Got about 8 large pulled pork portions out of it, which was perfect. I may do little butts from now on -- they cook fairly quick and the yield amount is about perfect.
Jeff