Yes Boston butt is the top portion of the front leg of pig just above the picnic. Just rub it down with some mustard and if u don't have a spice rub u can use McCormick sweet and spicy it's pretty good and throw it on at 225-250 for about an 1-1.5 hours a lb and let it go till internal of 165 wrap in foil or butcher paper with about 1/2c apple juice and let it go until internal of 195-205 your looking for probing like butter stage. It's done when there is no resistance or the bone slides out clean. Meat is done by feel not by temp I start checking for doneness at 195 I usually find they are done between 195-205
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