I'm doing my first pork butt on the egg tomorrow. Is it necessary to use a rub on the outside? I've already made a great homemade BBQ sauce, shouldn't that be good enough? What if I just do kosher salt and black pepper on the butt before I smoke it?
Also, is 225 dome temperature a good temp for smoking? Or should I do higher?
How long per pound. I've been googling this stuff and haven't found any solid answers.
Thanks for the feedback!