Hi gents,

Love this thread - I'm a Big Green Egger and had a family BBQ today. Bought a 7 lbs pork shoulder yesterday. Seasoned it last night with home-made rub, covered in wrap and set in fridge overnight. Woke at 4am, fired up the Egg and set the pork on there at 235 (fat side up). Back in bed at 5am with a remote thermometer keeping watch on the temps. Let it slow cook for a good 10 hours. From there, let it go until the meat temp is 190 (but not over 200). Let it rest a bit it shred it easily. A bit of BBQ sauce and some potato rolls and voila!