So I'm doing my first pork butt on Sunday. Got a 5.25lb bone-in PB with a commercial rub that I'm gonna try. Using natural oak lump charcoal for fuel and apple wood chunks for smoke. My plan of attack is to get it on the grill at about 6am, figuring it'll take roughly 10 hours at 225* to bring it up to an IT of 180*. I'm planning on slicing, not pulling. Does this sound good? Any tips or advice? This is only the third thing I've smoked. I was planning a brisket, but the price was outrageous at $5.49/lb, so I've had to change my thinking.