I cooked my first pork butt Saturday on the BGE, my first ever actually. It was awesome! Low and slow at 225-230, with some apple and cherry wood, until it hit 160 IT and then in the foil it went with about 1 1/2 cup of apple juice. Then take it on up to 206 IT. Right at a 10 hour cook. Let it rest for about 30 minutes and it just shreds almost by itself. All of this with Jeff's rub recipe,,,,mmm, mmm! I'm still amazed at how easy this cooker can make you look like you've been doing this forever. So, with Tuesday night dinner with all of the kids coming over, what do I do???? The same thing all over again, x2, but this time with some creole butter injection. I hope they turn just as good.