If you are unsure and want to speed the time up and you are only cooking one but, I would cook it this way. (this isn't about getting traditional, or perfect butt, its about having something that's tasty and edible at the end)
1. After you have seasoned it (either immediatly or overnight) place the butt in a disposable aluminum pan.
2. Put butt on the smoker this way and let it smoke for a few hours until it gets to 160. This way you still get the nice smokey flavor. Yes even if the but has aluminum on the bottom the smoke will find its way to the meat.
3. Once it gets to 160, put a piece of foil over the meat and seal it around the aluminum pan. If you want you can add a bit of water, but not too much.
4. Cook it this way until it gets to 195-200 or so and the meat pulls apart easily. If there is a bone in there, it should fall right out, if not try to pull the meat away. (I it pulls easily you are done. This is fork tender, push the fork in the meat in several spots so you can see what it feels like for the next cook)
5. Take it off the smoker and let it rest for an hour.
6. Pull the pork.
The benefit of doing it this way is that you will still get the smoke flavor, and the chances of you ruining the butt or missing the sweet spot are reduced. This is super important for super bowl parties...
You will have soft bark, and it may not be the best down home pulled pork made, but it will be good enough. And I am sure your friends will thank you for it.