Hello from South Florida

[Henrik]

Welcome to the pit! As for cooking such a huge butt, I would definitely split it up into smaller chunks, 3-4. That way you get a lot more surface area, meaning more bark. Can't go wrong with that!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to th' Pit!
Glad yer here, to learn along with me!
Lotsa good rubs/sauces; experiment...
I REALLY like Three Little Pigs Rub on my butts...YMMV

"I don't often use sauce, much less store-boughten, but, when I do, I use Blues Hog, esp. TN Red!"
"Stay Smokey, My Friends!"

[Troutman]

Not sure where in south Florida but hope Irma didn't jack you up too badly. Welcome from Houston, Texas where yes, the humidity like Florida, is relentless and hard to get used too. Happy smokin' brother !!

[steve_woolston]

Welcome aboard! I'm new here myself. You will get a lot of great information from a group of dedicated enthusiasts. I've tried the Memphis Meat Dust myself once, and it was great.

[tlawren3]

Welcome to the Pit!

[rmusso999]

My first butt turned out pretty good. You guys were right, the package I got from Costco had two smaller butts in it.
Lessons learned... Check all your equipment before you start. My Maverick LED thermometer had dead batteries in it and while I was messing with it, finding batteries, small screw driver etc. my lump coal fire went way up and it was difficult to get the darn thing back under control. I ended up cooking the meat at around 300 for the first hour or so. Then, I'm finding out the kamado grills really hold their heat. I wasn't back in range for a few hours after that. I removed both butts from the grill at 195 temp and let it set for half an hour. The meat still turned out tender and moist and was able to pull it without any problems. I had no complaints. I used the Meathead Memphis rub and got a good bark. All and all this was a fun day. The next one will even be better

[Oakgrovebacon]

Welcome to the pit from Southern Illinois. Glad your butts turned out! Just have to adapt to the situation and deal with the temperature swing. Pork butts are quite forgiving. Glad to have you in the pit!