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I was thinking about smoking a Butt for roast pork. Any suggestions? I was thinking 225 until the stall (160-165). Has anyone tried this?

I cooked a choice Rump Roast on the egg tonight. 4 lb , 240 degrees to 132 IT. I used Bearcarvers method of bold worsterchire sauce , CPOG. I put some Hickory chunks (2) on the lump. Cooked perfect, juicy and tender, but between the Hickory and overnight coating it was a bit too Smokey ...

I have been making ribs on my large BGE for a couple of years now using the 3-2-1 method. I put cider, butter and some more rub in the foil. My problem is , when I remove them from the foil they always fall apart to a degree. Then when cutting more of the same. They are “too” fall off the...