Steve,
Get that smoker at around 225* and take a nice pork butt at room temp....give it a little rub with some yellow mustard and then a nice sprinkle of salt, garlic powder, and black pepper. Put it on the smoker with a fist sized piece of wet apple wood and let it work for about 12 hours or so (keep it moist with some apple juice and water). THEN...lay it on some heavy foil...give it a nice squirt of parkay, then wrap it up...and then wrap it again. Now put it in an empty cooler and put a blanket on it and close the lid.
Go fix everything else you want for the meal..in two hours take the Butt out and either slice it or take two forks and shred it...serve with some sauce on the side. Garunteed to make you jump up and down