This was the first time I had done a pork shoulder on my BGE and wife said it was my best pork shoulder to date. Appreciate all I’ve learned from this community.
Brief summary of my cook:
1. Seasoned with rib over night (meat church bbq gospel)
2. Settled in at 250 with BGE lump and a mix of apple/hickory wood chunks
3. Wrapped at 160, pulled at 200, let rest in a cooler for 1hr
Pulled the meat apart and made some nachos
by MrMidMod