We needed some pork butt to make a dish for this weeks menu, so I got a twin pack of boneless. I brined one of them Saturday. Sunday I fired up the BGE. After draining and trimming some of the fat cap, I rubbed the butt with some of Emeril's "Rustic Rub" and an equal amount of brown sugar mixed together. After 3 hours at 350F, I mopped it, wrapped it and put it back on until the internal temperature was 205F. I removed it and let it rest for a couple hours and then pulled it. We had it with loaded potato skins.