First shot at pulled pork.

Mikeymise

Pic is two hours in.  Been pretty lucky to have the temp hover at  a constant 225ish.  Lump with cherry chunks.  Christmas loot in the pantry include a Williams Sonoma BBQ sauce with bourbon and black pepper.  I think that will be the one today.  I'll show the end result, too.
Altogether 9hrs.  Wrapped in plastic and double foil for two hour rest.  Can't believe how good it was!  Wife loved it even with her SBRays.  This will be on the menu for the next party, as my sister does hers in a crock pot.
Most important:  thanks to all for the earlier guidance and direction.

YukonRon

I have never made PP on the BGE and it not be great. Yours looks excellent. Thanks for posting. Very nicely done.

NewbeeMinimax

That looks moist and juicy. Great cook. so you had it in plastic wrap and then on top of it double foiled it? thanks

GATraveller

Looks fantastic.  Nicely done as I'm sure that is the first of many!
Thanks for sharing.

JohnnyTarheel

Looks great!!

pgprescott

So easy and SO delicious. A real party favorite. Killed it!

Mikeymise

Minimax, only for the two hour rest it was in plastic wrap and foil. 
Anyway, I've read and studied this site for about four months before this attempt.  Been in quality commercial kitchens my whole career.  Very familiar with the concept of proteins and heat.  I just never expected such a home run.

johnnyp

well done.  Looks great

Derek1234

This is pork shoulder, correct?

Mikeymise

Correct, Derek, pork shoulder.  Really inexpensive, too, like $1.29lb.

Derek1234

Mikeymise said:

Correct, Derek, pork shoulder.  Really inexpensive, too, like $1.29lb.

Thank you! I'm attempting this for my daughters 5th bday party this weekend. Gonna start it around midnight the night before.

Mikeymise

My first big deal was a 14lb brisket, overnight, temperature in the teens.  Pretty good result, not much more.  I did not dump enough lump.  So, use more than you think you need.  Some of the vets here could probably chime I'm with better advice.  Good luck.

bhedges1987

Nice!

tclamberth

I'm trying my first butt this Saturday. Going to use the meathead Memphis rub people on here have talked about.

i plan on cooking at 225...how long should I expect a 10 #er to cook? Will have friends coming over around 6 so will try to pull it around 4:30 and will FTC