The first cook was a great success!
3.8 pound bone in pork butt.
Prep: hog waller rub with yellow mustard binder, fat cap cross hatched, let sit in fridge for 12 hours.
5-6 ounces of cherry wood.
Water in foil container on bottom next to wood box.
Cook: 225 for 6.5 hours until hit 160, wrapped in foil and sprayed with juice and cooked for another 4 hours until it hit 199, then wrapped in another layer of foil and let rest in cambro for 2 hours.
I was thinking of not wrapping it mid cook but I wanted to follow my usual method for comparison.
Results: moist and tender, even a little smoke ring and decent smoke flavor.