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This is one of my favorites.
A 3.5 lb boneless pork shjoulder roast. Just stabilize the egg at 380-400 dome.
Slap on a bunch of Cluck-n-Squeal. Cook on raised grid, with a drip pan to prevent smoke from scorched drippings.
Bring up to 160 IT, giving a light coat of sauce (Stubb's Original for me).
Pull, foil, rest for 10 minutes.
Slice, enjoy with bakers and bread!
Very easy and very tasty.