It's even hard for me to believe, but although I've had my BGE for seven months, I am doing my first Boston butt on it, today. I have done them many times on my old Char Broil charcoal grill, though.
So, I'm keeping it simple. I got a small (just over 3 lbs) boneless BB. I will dry rub it with Tony Chechere's Creole seasoning and cook indirect at 350 for up to 4 1/2 hours. I'll use a drip pan with fruit juice in it. I'm getting my son to cut me a chunk of hickory to go on the fire.
I'm already having trouble waiting.