I am planning my first pork butt's tomorrow morning for the Super Bowl. They are around 7 and 9 lbs a piece and they are currently resting in a rub that I made from a reciept from BGE web site. New to the green egg and loving it. A few questions if anyone reads this.
1) Should I inject the butts or let the awesome flavor stand alone.
2) I am planning on cooking them at 250-275 starting around 3-4am. I need to pull them off the grill for around 5pm and would like to FTC them for at least an hour. Am I starting too late for this much meat. I have read that since they are separate butts, the time should average around 1.5-2 hours/pound. Am I doomed to feed my guest poorly cooked and possibly tainted raw pork or is this alright. I would like to reach approx 195-205 degrees before I FTC.
3) I planned on using apple and hickory wood chips. Do I need to add any apple juice to the drip pan. I see some people adding fluids of various types but most of the posts state that this just slows down the cook times and does nothing. I also have seen people adding salt to the pan but I have no idea why.
Appreciate any help and support. Go Broncos.