Boston butts are a nice, easy way to bbq a lot of meat without having to do very much work. I slather one up with plain, yellow mustard and then sprinkle on a spicy rub. Adding some brown sugar to the rub lets the roast form a nice, crusty bark even if you're cooking at a low temperature. The mustard, btw, is not for flavor. It helps the rub adhere to the meat and melts away completely during the cook.

My grill will hold a steady temperature pretty much forever, so I set the grill to 210°, throw on a chunk of hickory wood, wait 10 minutes and then put the pork in and forget about it for about 16 hours or so. It'll be falling apart tender at that point. Or take it off a few hours earlier if you want it firm enough to slice it. Anyone who says today's modern pork is too lean hasn't cooked a pork butt.

Speaking of all that pork fat... My grill has both upper and lower racks and I've been meaning to cook both a beef brisket and a boston butt at the same time. With the brisket on the bottom rack and the pork butt on the top one, the fat dripping from the butt will baste the brisket all throughout the cook.