Did a 10 hour indirect cook on the Kamado Joe yesterday - boned & rolled pork shoulder which was injected with apple juice & rub in butt rub. Had some oak chips in which gave a little smokey addition. I didn't baste during the cook, but did have a drip pan with water underneath the whole time. I pulled it after 10 hours when the middle of the pork was at 94C. It then sat in foil & towels for an hour to rest.
Then I removed the crackling, salted & put back on using indirect heat for 15 minutes or so - the best crackling we've had on the KJ so far. Properly brittle & gorgeous!
The meat came out really really well too - except I don't think you could tell it had been injected with apple juice at all !!
Any pointers on injecting meat for my next one?
The end result: