We are going to try and do a 10.79 lb Pork Shoulder Picnic tonight, & would like to get some suggestions/help.
Thinking of pulling the skin (fat) back then rubbing the meat then putting the skin (fat) back in place and tying it on. Any thoughts on this method? Any rub suggestions?
Now when you put the shoulder on the BGE indirect do you place on the grid fat side up or fat side down? I have heard you put the fat up so it bastes the meat, then I read you put the fat side down. What is the corrrect way?
Any help/suggestions would greatly be appreciated. Going to try and put the meat on about 6 pm est.