Dug this 9 pounder out of the freezer this morning before work. Starting smoke at midnight for pulled pork lunch / early dinner Saturday..
My first actual Boston butt smoke, my last 4lb boneless butt turned out great.
Smoke plan is 225-250F on my 18" WSM with hickory until done.
Fat cap sliced, rubbed with yellow mustard
A healthy dose of Jeff's Rub