First Smoke - Pork Butt

[DADAKOTA]

Got a 7.75 pound butt that I am gonna smoke this weekend.  Plan to apply the rub and let it set in the fridge for 24 hours.  Figure 4 hours of smoke and a cabinet temp of 200-225.  Looking for an IT of 195 then FTC for a couple hours.  Figuring a midnight start time will allow for a great dinner the next day.  Vent will be wide open.  Does this sound like the right approach?  What rack should I put it on?  Will I need to move it around during the process?  Any help is appreciated.

[FLBentRider]

You plan sounds good.

I'd start a little earlier, 9-10 pm, it will give you a cushion, you can use FTC to hold it.

Any rack but the lowest one will work. If you put it below the door thermometer, don't trust the door thermometer.

Empty / refill the water bowl at the four hour mark, then leave it be. If you're looking you're not cooking.

[KyNola]

FLBR has got you covered on this one.

[DADAKOTA]

Any guess how long it will take?

[kinyo]

My last 7# one took 15 hours + 4 hours FTC.

[GusRobin]

I have had 7-8# take anywhere from 16-20 hrs. That is why you should start it earlier. You can always FTC it for a few hours if it gets done early. It is better than everyone ordering pizza while you are outside cursing at the butt for being in a long stall.

[DTAggie]

I would suggest second from top rack.  Butts never are predictable on time.  Keep down at 225* or below.  You creep above that I have found that it gets to 195* IT quicker than you think.  But FTC saves you for several hours.

May I recommend some Vaunted Vinegar?

[hal4uk]

Any guess how long it will take?

FTC isn't just "holding time"...
The butt will continue cooking, and get happier (the last of the stubborn collagen will break down while the juices redistribute)
Like FLBR said, start about 9-10pm...  NO LATER.