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My 2 cents. Get some herbs and seasoning under the skin. EVOO and seasoning on the skin.
Temp as above but I started to pull off when temp is about 155* . But thats just me. A 8 lb might get you in the 2 1/2 -3 hour range off the top of my head. Alot of time I inject Michigan cherry wine in it.
If is isn't done on time ,drink the rest of the wine.
Smitty's Kid's BBQ
I served this at the SoCal Eggfest and it was a big hit. I cook it direct heat, about 250, skin side down until the skin is the color your looking for and then turn it over. Pull it at 160. Because of the sugar content in the brine it really browns up nicely. Brine it a few hours but overnight if you can.
2 Tblspn Kosher salt
1/2 Cup Brown sugar
2 tspn granulated garlic
1 Cup pineapple juice (you can substitute orange juice)