pulled pork on bbq recipe/method needed asap

[insurance_jon]

Hi there,

I've recently acquired a Big Green Egg XL this week. I've managed pizza and reverse sear steaks, but I now have a 3kg lump of pork shoulder and need a fool proof method of cooking this for tomorrow.

I do have copious amounts of red's pork rub.

so basically I need to know the method (times/temps etc) and also when to remove the skin and how much fat to leave on.

[insurance_jon]

whats the best guess for time on 3kg?

[insurance_jon]

also it doesn't mention the skin. I was thinking off as the rub gets into the fat

[insurance_jon]

I'll report back Saturday guys

[insurance_jon]

I've got this one which works ok

https://www.amazon.co.uk/gp/product/B00FOCR4UI/ref...

[insurance_jon]

Well it's on. Need to work on temp control as it keeps wandering up to 280f

[insurance_jon]

its going to be a long night

settled at 226f and current int temp of 153f - target around 190f

[insurance_jon]

Skin off. Stalled at 154 f

[insurance_jon]

Sorry for the delay chaps, was busy eating it while watching the tour de Yorkshire come down the street.

Turns out it takes 12 hours to get it 190 degrees when it's a 3kg lump.

Ran it from 5pm to 5am with the aforementioned Maverick waking me out of a gin sleep when the temps wandered.

It turned out lovely using the Reds rub and Kansas BBQ sauce. Though now I've had a practice will try the recipies above

Although a about 10% dried out on one corner from when temps went too high

Things I have learned

1. Use two smaller joints to save time
2. Smaller changes to setup to keep temps constant

Thanks for all the help chaps