my first boston butt turned out great! a small 3 lb., 250 degree for 16 hours, i pulled it off the egg with a 188 deg. meat temp. used yellow mustard and some guldens for a paste and then put on a nice rub the misses fixed. placesetter with a pan on top of rack with the butt on a v-rack.
the meat was a little dry around the bark, is that normal? still great and very moist!
i did not inject with anything, but next time will try.
i used the digiq...that piece of equipment is awesome. used the ramp feature.