Good Morning;
Those recipes would be in the Hot Smoking and Barbecuing sections.
To prepare the butt, trim the fat cap down to about 1/4" thick. For rubs, I use "The Renown Mr. Brown", some use Jan's Rub, but you can use any rub that you like. Before applying the rub coat the surface of the meat with oil or mustard so that the rub adheres better. I now use peanut oil. Apple is a good choice, I use 4 hours of pecan. Most do smoke/roast at 225°F, and will bring their temperature any where's from 195°F - 205°F. All butts cook differently, so start checking for donesss around 195°F. The higher you go the more tender, but too high you will get mushy meat. You can either test using the fork test, or probe test. The probe test is when the temperature probe slides in and out as a hot knife going through butter.
I do take my butts to 175°F (taking that measurement in a few places), but you need to know the procedure. I will only smoke/roast at 200°F, and try not to go any higher. Preparing the butt I trim more fat off than if I were to cook higher - even removing a lot of the fat from the fat vein. When pulling the pork, there will be areas of fat pockets that will need to be discarded. This method gives me the texture that I prefer.
For rub I like to use
Renowned Mr. Brown
1/4 cup Black Pepper, fresh cracked
1/4 cup Paprika
1 /4 cup Turbinado Sugar or Brown Sugar
2 Tbsp. Salt, Kosher
2 tsp. Mustard, dry
1 tsp. Cayenne pepper
(Makes enough for one 6 - 8 lb. Boston Butt)
Here is an Eastern North Carolina vinegar sauce.
Vaunted Vinegar Sauce Ingredients:
1 cup Cider Vinegar (I use Nakano Rice Vinegar, Original Flavor - this makes it sweeter)
1 Tbsp. Brown Sugar (adjust the amount to suit your taste)
1 tsp. Kosher Salt
1/2 tsp. Black pepper, fresh cracked
1/2 tsp. Red Pepper Flakes
Add some ketchup to make it a Western North Carolina vinegar sauce.
