I just brewed up a really awesome smash IPA. 13 lbs Belgium Pilsner with lots of mosaic hops and Wyeast German Ale yeast.
2oz at 60
1 at 15
2 at flame out
2 dry hop
I make pork butt all the time. Honestly I think it impossible to not have it come out perfect.
About 1 hour per pound. I stopped worrying about mopping, just don't touch it. Keep it low and keep the smoke going.