Local grocer had pork butts on sale for $1.49. Bone in, which I prefer for a slow smoke. The two in a pack were 25-30 lbs so usually we get a couple packs, one to freeze and one to put on the Cook Shack smoker right off.
I use a dry rub that is very simple, 3-2-1, restaurant ground black pepper, garlic powder, cajun seasoning, I use Tone's commercial containers. Wash the butts real well to get the bone splinters and saw dust off, pat dry with paper towels, apply the well mixed rub with a shaker, liberally, and rub into the meat, all sides.
Load the smoker with debarked, dry, hickory chunks. Debarking gets rid of the bitter taste that bark can leave on meat.
Load the meat into the smoker separated and evenly stacked on racks, set the temp on 210 degrees, smoke for 21 - 22 hours. You will need two large meat forks to lift the butts off the grill as they will be falling apart otherwise.
Take out the butts and wrap in foil, allow to rest for 1 hour. We prefer pulled and chopped, with the outside meat bark mixed with the inside meat.
Wife was born in Marshall, Texas and raised in Memphis, me raised in the Everglades, so we have a mixture of styles in BBQ. We seal a meal the excess we do not eat right away in 1# packs pressed flat by hand then freeze. The stack well and make quick meals later.
A picture of course, fresh out of the smoker.