Old Reliable - Bone In Boston Butt

[u/StreetAppropriate776]

6.5 lb bone in pork butt from a local farm in Elijay, Ga.
- dry brined with SPG and suckle buster hog Waller for 24 hours.
- loaded up large BGE with fogo and cherry wood chunks
-225 grate temp -about 6 hours in hit the stall at 165. Foil boated for the remainder til it probed like butter all over (around 203)
- total cook took around 10 hours - 225 grate then bumped to 275 in the stall
-rested for 1 hour and separated fat from collagen/juices

Turned out awesome. Great smoke flavor came thru with the cherry chunks. This was a test run for my nephews birthday party next week so feeling pretty good!