Here's my secret family recipe passed down through the generations. Start the grill on High for 15-20 minutes. (This is standard practice for any smoking session. You want the fire to be going well before turning down the temperature setting/pellet feed, ie., the smoke setting) After the fire is going hot for a while turn the setting to smoke. Rub the butt (no jokes please) with salt. We like to use Kosher salt because it is coarser and actually sticks to the meat. Place the butt meat side down, or skin/fatty side up. Leave right there doing nothing to it except keeping the fire/smoke going for the next six hours. Turn the meat over after six hours. It should then look good on the side that was down. Here's one of our secrets. With a very sharp knife, score the upper side. Slice a grid, cutting down into the meat an inch or two. Then sprinkle (actually pour) your sauce over the top. The sauce will sit in the cuts to provide moisture and flavoring and the sauce that pours over the side will boil off into steam creating more moisture to keep the meat moist. After scoring and pouring, turn the heat up to medium. For the next two hours watch the temperature in the grill and the meat temperature. The meat needs to reach 170 degrees internally to be done. It will take the next two hours to reach that. You can't hurry it along by leaving the temperature on high. You can raise it up for a while, but if you leave it on high it will get too hot and the meat will burn. Every now and then pour more sauce over the meat. If you turn the temp on high, keep checking the meat so it doesn't get too hot on the outside. All the fat dripping out will burn off after it lands on the aluminum foil. After two hours and after the meat reaches 170 degrees internal temperature, enjoy the best barbeque you have ever had.