I am attempting my first low and slow on my new XL BGE. Following the great advice on this forum I've decided to attempt pork shoulder for pulled pork.
I'm cooking for a large group and was planning on doing two 6-8 lb shoulders. But, when my wife went to the butcher, all that was available was two bone in pieces (about 4 lbs each) and two boneless pieces (about 3 lbs each).
I was planning on putting the two 4 lb pieces on about 10 hours before the guests arrive and adding the two 3 lb pieces after about two hours.
My question is am I allowing time for all the shoulders? (I'd rather be done a few hours early).
Thanks to everyone for making this a great forum!