HEB had pork butts for $1 a pound so I bought a 7.5 pound one.

According to the directions on the AFB FAQ, I'd need 11.25 hours for a
7.5 butt, which is way, way too much food for 2 people, so I'm halving
it and freezing half. Half should take about 5 hours.

I am going to rub it with my own rub (very similar to some of the ones
on the AFB FAQ site) and stick it in the fridge overnight. I might
decrease the sugar content of my rub so it doesn't get the meat too
dark. I'll put it on the Brinkmann Gourmet tomorrow.

This time I will be using the remote thermometer, probably with a chunk
of wood or cork on the end to tell me how hot it is at the grate, then,
around the last 90 minutes, stick it into the meat.

Royal oak lump charcoal, hickory chunks wrapped in foil.

Wish me luck!
--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does