Well, I'm gonna smoke a pork butt today, but it ain't properly barbecue in the East Coast sense. I marinaded the 7lber in a Chiles, Lime, & Ginger marinade overnight. Just rubbed it with Salt, Pepper, Cumin, Chili Powder, Paprika, and Garlic Powder and am about to put it in some smoke on Weber Smokey Mountain. I may braise it in some onions, serranos, tomato sauce, and apple cider vinegar after 4-5 hours, or I may just let it cook all the way through. I've not yet decided.