Howdy fellas. I'm cooking a butt for T-giving this year, but I want it to be a roast and not bbq--- you know, a knife and for thing. I've done low and slow butts a hundred times-- no problem, but this time I want a slicing experience. I may or may not cook on the egg. My plan is to use an herb rub, cook at a bit higher heat (325) and pull it at 175-180, rest and slice. My questions are--- first, what do you think? And, any ideas on time here? I'm thinking 4-5 hours at these temps for a 175 removal.