I'm going to try smoking a Boston Butt for some good Eastern Carolina Pulled Pork tomorrow. This is by far my most ambition attempt thus far. I'll be using a Weber 22.5 Kettle with the Smokenator 1000. I am going to put a rub on tonight (although I have yet to figure out what rub to use). Do any of you have a rub you love (I'm going to buy Jeff's, but not this month)? Any other pearls of wisdom that I can use? I'll upload pics through out the day tomorrow.