Today being Sunday, it's a good time to do a serious cook and with that, I custom rubbed down a 2.9kg half shoulder aka butt with the bone in and left that to sit in the fridge overnight.

The rub consisted of 3 tablespoons of sugar, 2 teaspoons smoked paprika and 1 teaspoon cumin, 1 tablespoon of salt and 1 tablespoon of pepper. I'm using plum again today as it gives the meat a subtle sweet smokey flavour.

At 9:10am, I lit the chimney. At 9:30am, stupid firelighters had gone out, so I had to start again with more of them.

At 10am, it was ready to put the meat on. The internal temperature was 9C with the rangehood showing 238F. I shut one of the ProQ's vents and at 10:15am, the rangehood had risen to 270F. Internal was still sitting at 9C.

At 10:30am, it had gotten hotter, so I closed another vent. Rangehood was reading 308F. At 11am, the internal had jumped up to 25C with the BBQduino showing 390F. This was too hot, so at 11:15am, I decided to add the water pan to the ProQ and it immediately went down to 280F.

At 12pm, the internal temperature was 46C and the rangehood was sitting strong at 250F. Two hours later and it was sitting at 240F and the internal temperature was at 71C.

At 3pm, I wrapped the butt in alfoil in tray with it's jus and added water, balsamic vinegar and some of the leftover rub.

At 4pm, it's internal was 80C and the rangehood was 270F. At 5pm, the coals were pretty much exhausted, the internal temperature was 85C and the rangehood had dropped to 220F. I took the meat off to rest at this point.

I was worried it wasn't going to pull but it did and it was delicious.