Krash,the reason Smokin' might not post that approach is most of the experienced cooks will say.
Buy an 8-10 lb ,bonein butt.
Be sure the cooking point on the rack is around 220*-235*,set butt there,insert probe of remote therm.
When it gets about 195*,open door,wiggle the bone,and check temps a couple places.
If not done,cook another 3-5 *.
Remove, foil and hold a couple hrs,or until needed.
Most others would have varying techniques,as well.