I just purchased my BGE XL and have done a few cooks on it (all direct, Steaks and chicken).
Looking for some advice on the first slow cook on it starting on Friday night this week.
I have the plate setter ready to go (1 leg at the 12 o'clock position), and also have a Stoker to control the temp.
I am going to cook a 15.7 lb boneless pork shoulder.
Should I have the plate setter low or high?
Should I place the meat directly on the grill? (I have a v rack also, but shoulder is big and may not do well on the rack). My plan is to use a drip pan, just looking for some sage advice on placement setup.
Any suggestions on the time? (grate temp? / final meat temp?)
Looking forward to learning from the community here!