First to explain the butt section of the ham, in the U.S. the butt section of a ham is the large end that is connected to the sirloin end of the loin. The butt end of a shoulder (front leg) is what we use for pulled pork.
I've fallen behind so I am hoping to get mine in the brine late this afternoon. If you are using Ann Burrell's recipe, with all that garlic I believe you about the smell.
As for all smoker vs smoker/oven, the all smoker time will vary. If you are planing to smoke/roast in the Traeger, it shouldn't take much longer then if you used the smoke/oven cooking method. If you are using the Bradley, I would use a temperature of 200°F while applying the smoke. Depending on how large your ham is the cabinet temperature should be below 200°F during most of the smoke time. After the smoke is completed crank it up to as high as the Bradley will go. I'm bad on times, since I usually cook in advance and just monitor internal temperature, so I could not tell you how many hours it would take in the Bradley.
I'm going to finish in the oven because when I saw her do this on her show, the skin came out nice and crisp - like crackling.