First pork shoulder

As a new egger I’ve been excited for this rite of passage! Alas, my wife came back with boneless butt, so that’s what we made haha. Put some Meat Church Gospel rub on it. Ended up doing a dry brine overnight.

It took quite a long time at 250… wrapped at 170, took almost 10 hours total to 205. I was expecting more like 6 hours as it was labeled 2.5 lbs, but I’m thinking maybe I got a larger cut. 😀

Anyway I think it turned out great. I’m new to BBQ so my taste buds are still adapting to the awesomeness. I wasn’t sure what to expect, and now I get it.

Also having fun with the Fireboard. If you’re a data/science person you’ll find the dance between dome and grate temp pretty entertaining. The UI is exceptional and very easy.