I'm about to cook my first butt (7.5 pounds) low and slow for the holiday cookout. Several questions:[p]1. I have some good rub ideas, but am open to suggestions.
2. My plan is to invert the cooking plate and set the grate on top of the inverted legs, then take the V-rack and put astride a drip pan. I will cook at 225 for about 2 hours per pound -- until I get an internal temp of 180. Does this time and temp and doneness sound right, or will the cook plate increase the cook time dramatically? Also, is it possible to achieve a constant temp without a daisy wheel?
3. Finally, the dumbest question of all... pulled pork? How do I "pull" and serve to my guests?[p]Thanks in advance for all your advice; everyone's been very helpful and receptive to my newbie questions so far.[p]Scott