Wrap it tight and toss it in freezer. Pull it out of the freezer about 3 days before you want to cook it. Let it thaw in the fridge. The evening before you cook:
1. Remove from fridge and make sure it is full thawed and unwrap
2. Trim extra fat from the butt. It will not melt in, it will not baste the meat. Besides you want to season the meat, not the fat. However, lets not go crazy here, leave some of the fat - it tastes so good.....
3. Rub meat with your favorite BBQ rub. I tend to look for low sugar ( sugar burns,) and low salt ( some get really salty!) Cover with plastic wrap and set in fridge.
Smoking day!
1. Go light the smoker.
2. Remove meat from the fridge.
3. When smoker is up to temp, plop the meat on the top grate. I stick my temp probes in at this time, but some people like to wait a few hours so then don't " Push bacteria from he surface deeper into the meat." Meh, your cooking to 195-205ish, its gonna be dead, but whatever.
4. Toss in your wood chunks. Yes chunks, not chips, and dont soak them. What? All you have is chips and you cant get to homedepot to get chunks? Dang son... Ok, wrap them up in a foil pouch and poke a few holes in the top of the pouch to let the smoke out.
5. Keep an eye on the smoker temp. You will want something between 190-300. I shoot for 225-250. Colder temps take longer, hotter temps cook faster.
6. An amount of time later ( hours ) you will hit the "stall" where the meat temp will not climb. Chill, it will be ok. Don't start tossing on more coal. You could wrap the butt in foil at this point to "power thought" the stall ( Texas crutch ) or just let it go. It will get there.
7. This might be a good time to give the fire ring a good shake to knock some of the ash off the coals. You may need to add some, but perhaps not. Depends on the ambient weather.
8. Hey look, it is only 2 or more hours past dinner time ( I told you to start VERY early in the morning. I didn't? Oh, my bad. Start earlier next time) and the meat is up to 190ish. Now is the time to start to check for tenderness. Some guys will wiggle the bone ( phrasing!) and others will go at it with a tooth pick. I prefer to use my temp probe. You are looking for almost no resistance/ no resistance. Each butt will be done at a different temp. The higher temp you cook them to, the more tender, with in reason, but go to high and you end up with dry dust. I find that I tend to pull mine around 200-205ish.
What to do with the meat after cooking.
Ah, now on to the yet another hotly contested part of BBQ, WHAT TO DO WITH THE MEAT AFTER IT COMES OUT OF THE SMOKER. I place it in a foil roasting pan on the counter and loosely stick a hunk of foil over it to let it cool so I can pull it with out burning my fingers off. Others feel that if you don't "Wrap it tightly in a few layers of foil, then a bunch of towels ( ask your wife which towels you can use. Better yet go buy some specifically for doing this.) and then place in a cooler for at least 2-4 hours your meat will suck. I think this long a rest is a bunch of gobble-de-gook. It is however a really great way to transport meat from your smoker to wherever the party is!
When you pull the pork, bear claws, a couple of forks, your fingers, be sure to leave a little of the fat in the mix. Just some of the smaller parts. Be sure to pull the big hunks out though. Nobody wants a "fat oyster" in their sandwich. Also save the drippings/ juices and place them in a fat separater. Pour some of the de-fatted juice back on the pork. You're welcome.
IF you have made it this far I am going to do something really mean and have you google "pulled pork finishing sauce." Do it now, I'll wait.....
(Four days pass....)
Made it back? Good. So now you want to know what to do with the left over PP. Toss it in a zip top freezer bag and toss it in the fridge. It will keep for a few days. It also freezes well. To re-heat just drop it in a sauce pan on the stove. You might need to add a little beef or chicken stock to it if it looks a little dry. Unless you were super smart and froze the left over de-fatted juiced in am ice cube tray. Yeah, I'm not that smart either.
). I was wondering about how to keep it in the freezer, then thawing it and see if you all would give me some pointers on smoking the pork butt, rubs/injections, temps to look for and anything else you BBQing veteran's could offer . This will be my first pork butt that I have done. 
