I have a Boston butt fat side up going now. Sitting in a throw away aluminum pan off the fire covered with Tony Chachere's and wickers marinade in the pan. Apple limbs for smoke.
When the bone gets loose it will be ready. It will be better than any I ever had at a barbeque place. I cook a butt or shoulder every couple of months this way. About to go out and baste the roast with the pan liquid and add sticks.
