I have a 6.97 lb Boston butt that I want to do next weekend for out of town family. I have never done one. My searches have revealed that it is hard to mess up. Just asking for thoughts/advice on best method/rub. I have assortment of DP rubs. I expect an overnight cook with foil, towel and cooler. Thinking of putting on 11 pm ish....would I be better off starting 5 a.m. ish? Please forgive my "greenish" questions...just trying to sort it all out...I'm fairly new to egg and inexperienced to pulled pork. Take it easy on me....
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013