I have agreed to do a pulled pork for a lunch at my wifes business on Wenesday....
Picked up an 8 lb shoulder today and will be cooking it on a medium egg, I have no problem holding 225 for 6 hours when doing ribs and there is always tons of lump left.
From what I have read I should allow 1 1/2 - 2 hours per lb so that could be as much as a 4 hour variation in when it will be done.
I need to have it ready, pulled and sauced no later than 10:30 am on Wednsday to allow me to shower and deliver.
I am thinking of allowing 14 hours to cook and aiming for a 7:00 ready time, so that would mean having the shoulder in at 5:00 pm Tuesday.
Am I correct in my thinking and what other advice could you give...