If ribs are the bride of the cookout, the Butt is the groom, or as sometimes call it, "an a$$". To get it flavored right you have to smack it with a good rub or inject it.

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I rub mine with a strong jerk seasoning and let it sit for a full 24 hours. Then into the smoker at 245 degrees, (with apple wood) until the shoulder blade pulls pulls out clean, usually about 7 to 8 hours. Shred and pour some of the dripping back onto it and serve on potato rolls with 13 Pitmasters BBQ Sauce.