So I got some help with this from the famous Tommy, but I did my first pork butt in the Big Easy over the weekend and was really happy with the results. Here's what I did...
I was working with a 6 lb Boston Butt. I trimmed it up some, then coated it down with CYM with a little honey mixed in, then I followed that up with a good coat of Bad Byron's Butt Rub. Then I covered it and let it sit in the fridge for a couple of hours. I made a rack about halfway up in the basket with the two chicken leg racks and dropped it in about noon. I let it get to 160 IT, which took about 2.5 hours, then I took it off and double wrapped it in HD foil, then back in the big easy until it hit 205 IT about 35-40 minutes later. I took it off, wrapped it in a towel, and let it rest for 2 hours. I took it out to pull it apart for pulled pork and it pulled apart like butter! The bone came out really easy and it actually fell apart as I was unwrapping it from the foil. There's a few pictures below from the prep, to when I unwrapped it from the foil, to the finished product after pulled apart. We put it on rolls to make sliders with and they were real tasty! I'll definitely be doing that again.
Justin