My favorite boston butt recipe is actually done in the oven, roughly following Chiarello's 'Forever Roasted Pork' recipe..
basically you bone the butt, peel back the fat, put a mix of sage, sauteed onions, and "fennel spice rub" under the fat, and lay the fat back down.. and put more fennel spice rub and onions in the the bone cavity.. and then dry braise for 7-8 hours. the fat renders through the onions and spices into the meat and makes a heavenly dish.
I would imagine you could do the same in a low-temp grille setup.
2014 WK2 Overland 5.9L
2007 WK Limited 5.7L
And some past Durangos
Red WK #19, Hemi #68.. I think..
Durango Owners Club DOTY 2011
"Must have been that yesterday was the day that I was born"