It's a five-pounder. I'm going to try to keep the temp between 220F and 260F, so the cook time will be 8-12 hours. The rub is three tablespoons of salt, a bunch of chili powder, a bit of cayenne pepper, some cumin, black pepper, and a few shakes of allspice. I don't do sugar, so this is going to be more of a spicy pulled pork, cooked low and slow.
I read somewhere that wrapping it in foil about halfway through can speed up the finishing cook. Is there any weight to that? I know that works well with ribs.
Oh yeah, and the fuel is mesquite lump charcoal with some hickory chips mixed in. Nothing too fancy.