Making lunch for about 35 working men for tomorrow.
First smoke on the new CG so I decided to go with pork shoulder (most forgiving)
running 6 of em between 6 and 7 pounds each for about 40 pounds of pre cooked meat.
Washed them, sprayed with butter flavored pam and coated with a liberal dose of Jeffs rub.
I went fat side up..
Foil? don't plan to but we'll see.
Spray? maybe every 45 minutes with mix of apple juice and cider vinegar?
Finishing sauce? will have to read up after awhile.
Put them on cold and set the grill on "smoke" and P2.
Hmmm, only been on for 20 minutes and grill is at 150 deg. If its not up to 200 at 1 hour will bump the heat to 225 and see what happens...