It's been a while, and I've been in Texsa* trying brisket and potato salad at a ton of different places.
That being said, I'm ready to smoke a pork butt again.
I injected a 5 pound pork butt with soy sauce, Worcestershire, brown sugar, and some salt in about a cup of water. I will let it marinate overnight.
Tomorrow, I put it in my electric smoker (I know, I know), rub it down, then smoke it all day in whatever type of wood anyone here suggests, or if no one tells me otherwise, I will use the Hickory I have left.
I'm not going to bother with a mopping sauce because my electric smoker is sealed and the moisture is perfectly controlled.