Doing my first slow & low indirect today on my MGBE. Seasoned ~7LB butt last night. Just fired up Egg @ 8:30am. Planning to sear butt on all sides on cast iron then smoke slow. I am open to any suggestions but I guess my 2 main questions: what cooking temp am I going for AND what internal temp on the meat? I'm pretty new to this game so be verbose! :)
My 7 year old named my BGE Shrek because it is big, green & it burps.