I'm in the latter part of my first pulled pork cook (first on the Egg). I bought a half pork shoulder, small but bone in. Injected, coated in mustard and then Bad Byrons Butt Rub. It's been on for 8.5 hours or so and is at 180 internal using a grate temp from 250-275. This Wicked Good Weekend Warrior charcoal seems fantastic so far. Nice sized pieces, very little chips/dust in the bag, and it lit really quickly with the electric starter. I have two bags, and if the rest of the cooks with it are this nice, I'll probably start using it on all cooks. It's the 5th or 6th brand I've used (just due to availability) and so far it's my favorite.
So far it's the smoothest long cook I've had, it stalled for 2-3 hours, but nothing I didn't expect. Will try to post up some pics when I pull it from the grill.
Do any of you do anything special to season it after pulling? I was thinking just mix in some BBQ sauce, but wonder if people used apple juice, ACV, or anything?