So... better late than never on this one, eh? Over Memorial Day weekend, I smoked a pair of pork shoulders (also known as Boston butts) on the Weber Bullet smoker in the backyard. This was a 19-hour smoke that started Sunday evening and carried over until about 4pm on Monday afternoon. At no point did the temperature in the Bullet exceed 250... low and slow!
I used almost a full Costco-sized bag of Kingsford (23.6 lbs) and about eight solid chunks of hickory (no chips here!) New lit coals needed to be added about 10am, so one full coal pan of Kingsford lasted about 14 hours from start.
When topped off with some homemade vinegar/mustard Carolina-style barbeque sauce... whoa.
I used almost a full Costco-sized bag of Kingsford (23.6 lbs) and about eight solid chunks of hickory (no chips here!) New lit coals needed to be added about 10am, so one full coal pan of Kingsford lasted about 14 hours from start.
When topped off with some homemade vinegar/mustard Carolina-style barbeque sauce... whoa.
The afternoon before the smoke... the butts are rubbed, covered in yellow mustard, Saran-wrapped and refrigerated
A peek inside... this is where the magic happens! Check out the hickory smoke.
The finished product... the thermometer in there read 199 (maxed out.) One of the strange things to get used to in making pulled pork is that you cook the bejesus out of it... that's what makes it so tender. Compared to the medium-rare steaks I prefer, that's a big adjustment!
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