Good afternoon eggheads - relative newbie here looking for some guidance on my first low and slow cook (ok, not strictly my first low and slow, I did a brisket this weekend but after the way that turned out, I'd rather not speak about that).
So here's the deal: I've had my egg for a couple of weeks now and have done a number of things on it via direct heat. I don't mean to brag, but the fiance has been tossing phrases like "best ever" to describe food I've done on the egg :) This weekend we're planning to have some family over and I'd really like to show off the awesomeness of the egg by doing a pork shoulder. I'm thinking to get a 6 - 8 lbs shoulder based on the number of people and wanting to have some leftovers. I'm hoping I can get some suggestions on the following items:
- Rub recipes
- What type of wood, if any would be good to use along with the lump charcoal?
- For a 6 - 8 lbs roast, how long should I plan on cooking this thing?
- I don't as of yet have an electric probe thermometer. Should I get one before I undertake this venture?
- Finally, some of the stuff I've seen talks about cooking a shoulder for 12 - 18 hours. This likely means I'd have to start the cook before I go to bed. How to I setup and start the egg such that I can ensure it's going to cook at a consistent temp overnight and not go out while I'm sleeping?
I'm sure some of the answers I get here will lead to further questions but that's all I can think of for now.
Thanks in advance for any advice!