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My wife picked up a cheap chuck. It had a decent marbling to it, so I decided to go with burnt ends. I pretty much followed Malcolm Reeds recipe.

I’m doing an 11lb pork picnic today as a low and slow porchetta 🤩. I do mine with garlic and fennel inserted into the fat cap and meat on the bottom, marinade it overnight. Usually I would just cook it at high heat for about 4hrs but I wanted to try it as pulled. Pic attached is 1hr at xtra...

It’s not mine but I stumbled on this video and thought I would share. He goes through his whole build.