My latest attempt was my best so far, I did the following…
Soak the pork shoulder in pear cider for a few hours before it goes on the BBQ.
Dry rub of “chicken seasoning” which is just salt, garlic salt, dried onion, paprika, pepper etc, all the usual suspects.
On the BBQ with coals on one side, tray of water on the other, with the pork on the top grill above the water.
Woodchips soaked in pear cider, then drained and chucked on the coals as the pork goes on.
Monitor the temp every 30 mins or so and adjust vents accordingly, aiming for a steady 275.
Cooked for 12 hours, and was just about right for the 2 small shoulder joints I had done, I don’t hink this would have been long enough if I had used one larger joint instead.
The pork is amazing as it is hot off the BBQ, but I then add a BBQ sauce to keep it moist once its been in the fridge/freezer and come back out for re-heating
This weekend I am going to attempt to set one going on Saturday lunchtime for eating 24 hours later at Sunday lunchtime