My method is pretty basic. Pork butts I apply generous amounts of my HoosierQ rub, let them sit out for a while to get a bit closer to room temp. I've tried a mustard slather to assist in keeping the rub on, it didn't really seem to make any difference.
Put them in the smoker ( small offset ) at 230 - 250 F for about 6 - 8 hours, depending on size. When they come out of the plateau and the temp starts rising again, I spray them with pig sauce, basically a vinegar based Q sauce. It usually takes another hour or so to get them up to 190 - 195.
Off the smoker, more pig sauce, wrap in foil and let rest for an hour or two, then pull. Not sure about this picture, looks like there is hardly any rub at all on them, and the chimney extension is not in place:
Briskets get a different rub, the HoosierQ with extra salt, black pepper and garlic added. I use whole packers, smoke at 225 or so for 1 - 1.5 hours per pound, remove and rest when it hits about 185 - 190. Fat side up, fat side down, it is more a matter of how the thing gets flopped on the smoker, I don't really notice a difference.
Did some braised beef and mushrooms the other night for dinner, but now I'm wanting some brisket!