Naturally the first thing I tried on my newly completed Mini WSM was a pork shoulder for a dose of delicious pulled pork.
I have written about pulled pork on a Weber kettle previously – while this method is still perfectly valid if you have a dedicated smoker available – why not make it easier on yourself.
I always like to prepare my pork shoulder the night before with a dry rub and leave in the fridge overnight – this allows the rub to sink into the meat.
The next morning pull the meat out of the fridge and let it get to room temp while preparing the smoker.
Get the smoker going with a couple lit briquettes and some chunks of wood (I like apple).
Attach the cooking chamber and transfer the pork shoulder across and attach your temperature probes.
Next replace the lid and let the smoker get to temperature. Remember ideally you want the smoker to hit 110°C / 225°F and if everything goes well it should keep this temperature. I tend to keep my bottom vents open full and then make minor adjustments on the top vents. If I find that the temperature is getting too high then I will close the bottom vents halfway.
Keep an eye on the smoker from time to time – you may want to clear out the ash from the bottom as this can sometimes build up and block airflow and affect your temperatures.
I like to take my pork to 90°C / 195°F before wrapping for another hour in foil. Don’t forget that you will see a stall where the temperature doesn’t budge for a while around 75°C / 170°F.
When it’s done, pull it and serve how you like. You can’t go wrong with BBQ sauce, coleslaw and bread rolls and a glass of beer to wash it down with.