Excellent responses everybody!
I got my fire goin and just waiting to put the butt on. I didn't end up injecting it last night after all, just rubbed it with a combo of Kinders BBQ Rub (a local place), dark brown sugar and some Tony Cachere's Creole Seasoning.
Once I get 'er on I'm gonna foil with apple juice part way through and hopefully be patient enough to cook to 190.
And don't worry Countyliner, I got two fatties I'm gonna throw on there!
Any advice on a real simple way for those guys!?
Char-Griller Super Pro with SFB