My first B-Butt

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Have had success with multiple pork loins, tenderloins, chops -- and of course a lot of beef...[p]But this was my first BButt, for 11 people.[p]Started with a 5 pound, bone-in chunk-a meat.[p]Filled firebox, stabilized dome temp @275. [one hour][p]Let pork come to room temp -- rub with my own secret {hahahahahaha! So secret I could never duplicate it!] formula -- then coated with mustard, and rubbed some more.[p]Put meat on @ 7 am -- indirect -- don't forget a drip pan![p]I put apple cider under the pig, to add moisture to the interior of the Egg.[p]After 6 hours, I put an all-new drip pan in [just for safety!], and turned the roast.[p]Removed the roast @6 pm -- and the guests enjoyed pulling and mixing in with the prepared sauce [another "secret"].[p]Everyone was happy, and 11 of us devoured the 5 pound shoulder... It was a successful cook -- and another Weber man wants to accompany me to the Omaha Eggfest.[p]Tonight -- another group coming over for burgers...[p]Oh, yeah!
Light that Egg at 4 pm....[p]Y'all come![p]~ Broc[p][p][p]