My first Big Green Egg arrives Saturday, and I am very excited. Since I am from the area, I thought I should fix a Boston Butt on it first. However, I have never cooked one, so I was hoping to get some pointers. I will be cooking for three, possibly four, people.
What size butt would you recommend I order from my butcher?
Should I get it with the bone or boneless?
Any recommendations on cooking time and temperature?
What type of wood do people recommend for a Boston Butt?