I have a Butt to smoke on Saturday.  I have Hickory Apple Mesquite and pecan wood for the smoker.  Which should I use?   I also have some whiskey I was thinking about soaking the wood in.  Should I use the whiskey?

Apple or pecan. No whiskey.

Quoted so you can read this advice again.

Use the pecan.......and I suggest a can of Cheerwine in the water pan.  You will like it.
 

Pecan it is.  No whiskey.

If you want booze flavors in your wood, go with the barrel chunks.  I feel like wet whiskey might impart some odd flavors.

http://northwoodssmoke.com/categories/Wood-Chunks/

I have used whiskey chunks in the past.  It turned out great.

Hickory is what you should use.  Plain hickory.  

I'd go pecan or hickory; however I've made some killer pork butt with wild cherry or white oak too.  Mesquite should be saved for something beefy.   I usually brine pork butts in a peppery apple concoction so most often the apple wood gets used for poultry/fish.

Pecan gets my vote. It's probably my favorite wood to use

Apple is the universal--can't go wrong on any meat really.  A little pecan or hickory with it won't hurt a big chunk of pork (be careful with poultry or fish though.)  Don't use the mesquite or whiskey.

I love sugar maple on pork butts myself.  If you're using a drip or water pan, some apple juice, apple cider, beer, and/or cider vinegar is nice too.  I always poke the hell with a metal skewer before I put the rub on (I make my own and cut WAY back on the salt & sugar, then only let it sit for 8-10 hrs.)

225F, then wait until it hits 205F internal.  No wrapping, no flipping, no looking!!  Just leave it.