Originally Posted by
exerda
I'm going to do a pork shoulder for the first time in the new Green Egg, having done a few beef briskets there successfully.
My initial thoughts are to rub the pork, then sous vide it for 18 hours or so at 55C, and then put it in the Egg with indirect heat at 250F for ~6-8 hours.
Does that sound like a reasonable approach? Suggestions for the rub? My gut inclination is to go with salt / pepper / granulated garlic / turbinado sugar. Then I'll make a separate sauce to apply for the last hour or so of smoking.
So it should be ready by the weekend, right?
I always use smoked paprika in my rubs (and many other things)---I love the flavor. I also use brown sugar usually but turbinado is similar. Maybe a bit of chipotle or cayenne? Cumin? Onion powder?
I am sure it will be wonderful....post photos!