The Butts average between 7-9 pounds.  These large cuts are perfect for braising, stewing, or slow cooking...but in my opinion are best when smoked.  Prepare the smoker with a combination of hickory and maple wood and bring this flavorfull cut slowly up to 203 degrees internal temp in a 225 degree smoker--yes,  it takes a long time but it's worth it.  I like to cook mine in a disposable tin pan so I don't lose any of the juices.  Remove from the smoker, cover and let it rest for a half hour or so.  Remove and pull the meat while reducing the juices by about half by boiling in a saucepan.  Add back the reduced juice to the pulled pork until desired moistness.  Perfection!