Picked up a 6 lbs. butt, first one for my new smokette (ribs last weekend were fantastic). About how long and at what temp? If I start it tonight around 9 or 10, will it be ready for lunch tomorrow, or should I start it tomorrow early in the morning (7 ish) and let it go for dinner?
It's sitting in the fridge here at work, so I cant apply a rub until I get home tonight.