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Pork shoulder was on sale here. $.99 a lb. I got a 7 pounder this morning, fired up the Big Green Egg with about a coffee can full of lump charcoal and let it smoke for about 4 hours at 350-400, then slathered it good with just some Kraft bbq sauce and put a double handful of green, fresh-cut hickory sapling limbs on the coals, then closed it up and let that smoke for 2 more hours on around 250-325. 'Too much heat and the Kraft burns too bad. We like it just crispy on the outside and all that smokey goodness in the meat. We got that good red ring on each slice, from that hickory soaking in.
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