My wife has made this recipe a number of times over the past couple of years:
It always comes out amazing, but so far we haven't tried it on the BGE. I'm planning on trying it for our small-ish SuperBowl party.
I'd appreciate any advice the good folks here have. She normally gets a Boston butt, and follows the recipe. After the rub, it goes in the oven for about 6 hrs at 300, until it hits 170.
Any suggestions? I have plenty of time, so I don't mind cooking at a lower temp for longer if it'll make it better. Also, do folks here use any wood chunks when doing pork butts?
"If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT