First pork shoulder on the Egg. Both my picky eaters said “MMM.” 👌

9lb bone-in shoulder, 250°F the entire time. Three hours untouched, first time I lifted the lid was after the three hours to start hitting it with some diluted apple juice. Did this every half hour for another three hours, wrapped it up in foil, then let it cruise for another 2.5 hours until it hit 204° in the center. Let rest inside for an hour (which was agonizing btw) and let my 11yo do the honors.

Next time I definitely need to cover it better with the spice rub, and I should get some apple cider vinegar to spray instead; I always have apple juice because of my kiddos and it worked in a pinch 😂 it was still goddamn delicious, gave some to the neighbors and taking some to my folks tomorrow!