pork shoulder prep, cook, and denouement

And so it went this dance of pork. The boneless shoulder (from Costco) weighed 14 pounds. I rubbed it with Head Country rub, wrapped it in plastic wrap and let it sit for 8 hours. The journey would be a long one, and it had just begun.
:P

The Big Green Egg was taken apart and cleaned. Lazzari wood then carefully arranged like it said on eggheadforum.com. Big pieces in the middle, medium around that and smaller on top. For a little flavor hickory and alder chunks joined the mix. BBQ Guru set to 225.


For hours and hours it was delighting the neighbors. The back and forth, the heat
and the resistance. Oh both knew what was to happen. It was just a matter
of when. How long could this boneless shoulder hold out?
:evil:



The constant controlled heat of 225 was not to go higher. For to add heat
would be to lose the endgame. That of fine soft pulled pork. The outer
bark followed by the smoke ring and finally the inner white meat meets
grey. If all went well it was all to be matched with cold coleslaw and a
touch of sauce on a bun. Yes it would be the perfect denouement to the 24
hours of prep and cooking.


No it was not to be rushed, not this one.


And it 'twasn't and it 'twern't.
:laugh:



In my younger and more vulnerable years my father gave me some advice that
I've been turning over in my mind ever since.

"Let's eat."
:woohoo:



Started at 9 pm Thursday night, taken off at 195 at 3pm Friday.

Yum. Thanks for the tips here!

Big Rick Stuart
KFOG FM 4-10 pm
San Francisco Ca
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