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?
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Currently in Okinawa, Japan