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First Pork Shoulder - 10 pounder, bone-in

Fired up the egg on Friday night for my first "real" pork shoulder.  I did one small 4.5 pounder but this was much more intensive and a much bigger learning experience.

I went with a mix of cherry and pecan wood with Royal Oak lump and went in at 250-265* throughout the cook.  I rubbed it down with JB's Cowgirl Rub and mustard.  My cook started a bit hot (around 300*) but settled down and went about 14 hours at 257*.  Overall, a fun and successful cook!


Large BGE
Lexington, SC

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