My wife says it's too smokey tasting. Any recommendations on a port butt?

[Habanero Smoker]

Norcal Novice;
Welcome to the forum.

There are two ways of looking at it. There is smoke penetration and there is smoke adhesion. Smoke will penetrate no deeper then 3/8". When the surface of the meat reaches 140°F many believe that is the point when penetration stops. Smoke will continue to adhere to the meat, and build up as long as you apply smoke, though as the surface of the meat gets hotter the ability for it to adhere lessens. So if you only going to apply 3-4 hours of smoke, I would do what SD suggests, apply it early.