Pork butts are pretty tough to mess up too terribly bad, but I pretty much trim most of the external fat, rinse with cool water, dry thoroughly with paper towels, coat with plain old yellow mustard, and rub liberally with your choice of rub (if homemade mine's usually about 1:1:1 brown sugar:kosher salt:spices/seasonings [any combo of black pepper, garlic powder, paprika, onion powder, chili powder, cumin, whatever you like; in a ratio you like]). Smoke indirect at 225-275 to internal 200-203. Don't worry about wrapping during the cook, but wrap in foil afterward then in a towel or two and rest in a cooler for at least 30 min, but it will hold food safe temp for hours if you need it to. Pull as close to/during service as you can with forks or gloved hands.