First Pork Shoulder a success

GJ

Although I have had my Egg for over a year I have never tried a large cut. I usually do high temp cooking and have been intimidated by the long slow cooks. Well, after some gentle convincing and offer of assistance by BBQfan1 I decided to take the plunge. [p]Our annual wine competition was today and I was charged with cooking up something for 30 people. [p]Qfan was kind enough to come over and get me started and I must say not a scrap was left. Opps...that was after it was served at the dinner. I didn't want you folks to think of Qfan coming over and eating all your food. You need not be concerned there.[p]I got a NY shoulder (about 18 lbs) and it was rubbed with mustard and JJ's rub. I put it on at 4pm Saturday over pecan and alder wood and much of the time is was a little hot around 280. Unfortunately during the night the fire went out but it had only cooled to 135. Got it back up and by noon it was 190 so I removed, cooled and reheated to serve at 5:30pm. Given that I have never had pulled pork I did not know what to expect but it was falling apart, tasted great and I was extremely pleased with my first attempt. [p]I think there were several things that I could do better but you know what...none of the guests knew. They thought it was perfect.[p]Anyway, thanks to Qfan for his valuble help and for the advice I got here Saturday night.[p]GJ