Sunday afternoon pork shoulder

So after a long couple of days at RAGBRAI I decided I wanted to fire up the egg. I got a 7.5 lb shoulder from Hy-Vee and got it on the egg about 9:30 this morning. I used Smoking Guns rub and injected the shoulder with apple juice, grape juice, salt, sugar, and Worcestershire.

This sucker took forever to get up to the temp that I wanted but finally about 10:00pm it was finished....a little late for dinner I guess. Kathy thought that this was the best shoulder that I've done yet. I liked it as well but it was probably a little too spicy for a competition.

Dakota was one happy dog after sitting by the counter while I pulled the shoulder, I don't think she even chews it, she resembles a vacuum.