First attempt smoking a butt!

they are pretty easy, so dont sweat it!
First start your egg and get it to 250 - 275 dome temp, let it stable there for about 30 min to clear out the bad smoke, in that same time get your pork butt out and put your favorite rub on, dont be shy you can coat the thing rather well!! Put in some wood chips or chunks i prefer chunks, then put in your drip pan, i uaully put my drip pan in BGE feet on top of my plate setter, then the grid then the butt, close the lid and let her cook. I usually cook mine for about 17hrs but i am not sure how big yours is, but i get the biggest i can find. you will know when it is done when you can twist the bone easy from the meat, or it is starting to fall off the bone, usually around 190 to 205, but some people like to pull earlier or later, i pull when the bine tells me it is tender. I then wrap it in foil and cover with towels in a cooler for atleast 3hrs. This i believe is a must, it comes out more juicy, after the rest time, take it out and pull it and eat it. It is pretty simple and you will say why in the hell didnt i do this 8 yrs ago!! Take pics for us! Good Luck!

Time varies from one butt to the next. The general guideline is 1.5-2 hrs per pound, cooking at 250° dome temp. However, I recently cooked a 5lb and two 2.5 lb butts and the small ones took just as long as the large one. It will be done when it's done.

Some try bumping up the temp a bit, but I've never tried that. I also never do the foil/cooler thing. I just rest it for 30 minutes or so (on the counter) and then pull.

most will do an overnight, put it on at 10 pm, will be done around noon the next day. if its cooking too fast, lower temps, if too slow, higher temps in the morning. extra hours in the cooler is just to help time serving, me, i like the bark crunchy so i just sit it out for a half hour or so and pull it if i can, with the cooler method the whole cook can be done before guests arrive so its very convenient to do it that way.

I start mine around 11 or 12 and let them go till around 2 or 3. Then again, whenever they are done. I've bumped it up near the end to achieve my finish temp of about 200 internal. You'll get different readings in each part of the butt. Really not too many ways you can go wrong.

Just make sure your temp is solid at say 250. Give it time to stabilize. You don't want to go to bed with your EGG at 250, then have it rise to 375. LOL. Just watch and once it is stable you should be good to go until the morning. The top and bottom vents should be opened just a bit. At least that is the case for me when I don't use a guru.

Good luck.

Just a novice, but did my first butt about a month ago. 6 lb bone-in cooked for 6 hrs @ 300 deg.F. Rested about an hour. Drip pan with no liquid in it. All I can say is that there was none left over.