I smoke boston butts on my Big Green Egg all the time. The oven will give similar results but with no smoke flavor. 225 degrees until they reach an internal temp of 200. I know this sounds high but pork butts need to go to this temperature. If you monitor the temp as they are cooking you will see the internal temperature reach a plateau at around 165 degrees. It will stay at this internal temp for 4-5 hours. The heat is converting the fat to calogen and making the whole thing good an tender. Mine usually take 15-18 hours at 225. If you are in a hurry you can bump the oven up to 300 or so after the plateau is past. Most of the "low and slow" work is done once it comes out of the plateau.
Yes it can be frozen, put in heavy bags and roll them to squeeze out air.
I personally don't like recipes that include sugary BBQ sauce, I go the Tarheel way (Vinegar, pepper flakes, salt, a pinch of sugar, some lemon juice) but that's just me. (By the way, Tarheels have the God-given right to own the word barbeque).
She goes really REALLY FAST
2002 Rexair 40' DP Cummins 400HP with Banks
Suzuki GS 290HP Top Gas Dragbike, 0-180mph in 7.5 seconds
Suzuki GS 230HP Bracket Dragbike, 0-150mph in 8.5 seconds
Enclosed race trailer, A/C, gen, compressor, mini-shop
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Lisa '67
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