Summertime is here, yes it's summer my time of year.
I did the first bbq of the year overnight. I set up my Big Green Egg with some of San Francisco's own Lazzari hardwood charcoal, some hickory and alder chunks. I set the BBQ Guru to 220 degrees and rubbed up 12 pounds of boneless pork shoulder with Head Country rub.
18 hours later here's what it looked like at about 190, still 5 more degrees to go. Pulled pork and coleslaw for dinner late tonight. Yum!
Love that bark!
more/bigger photos here
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