Big Green Egg is already lit......fresh lump charcoal, applwood and hickory chunks going on next, then a 7 pound boston butt (prepped last night with a good rub mixed with olive oil).
90 minutes per pound at 250 (once the butt is on the BGE, just walk away, it will do the rest with out further attention from me, the chef)......so around 1630 today, voila, beautiful pulled pork will be ready.
Pulled pork, you must either be north of the Mason Dixon line in the midwest or from the Carolinas.