Help with Boston Butt

You have to answer the first question for yourself -- Are you experienced enough with temp control/fire building on your BGE that you can leave for 6-7 hours (you know 5 hours trips never go that fast) and not worry that the temp will go haywire? My guess is that you are going to be fine with it if you fill the firebox with lump and get a good clean fire going.[p]As far as how long it will take that is variable and you need to cook it to 195-200 (give or take) but ball park is 1.5-2 hours per lb. I tend to try and be home in the 1 to 1.5 hour per lb range to make sure my food doesn't overcook. It should then stay hot in a pre-heated cooler for at least 5 hours.[p]It will cook down to about 3.5 lbs of pulled pork, at 1/4 lb sandwiches that is 14 sandwiches.

SJ, I would sort out your lump placing larger pieces on bottom level then place medium size pieces ontop of that, then smaller pieces on top of those till filled up to top of firebox or slightly more. Get the temp. stable (for a couple of hours) at 250 dome temp. Put butt on main grill or raised grill. Cook indirect. Then let her go on cruise control. I've read that everytime you open grill you lose 10 minutes of cooking time so try to resist opening and looking. Should be fine. Start it by midnight if you want it for dinner the next day. You can always pull it early, wrap it up and put in cooler with towels to keep warm for a few hours if it finishes up early. Ditto the 1.5-2hrs/lb. My bottom vent is only open about 1/8th of an inch and top open about 1/8" to maintain these temps-but every ones are different depending on many variables.