WSM. Boneless Pork Shoulder.


 
TonyUK

TonyUK

TVWBB Guru
Hi Folks.

First smoke of the season. The CEO wanted pulled pork.

Meat: 7lb boneless pork shoulder.
Marinade: SPOG/Chopped Coriander/Chopped Garlic/EVOO. (Mixed up all the ingredients to make a gloopy marinade to cover all the meat. Into the fridge overnight).
Fuel: Aussie Heat Beads.
Smoke: Maple/Cherry.
Method: Tin-can Minion. (No water. Foiled terracotta pizza plate).
IT: Shooting for 205f.

The Star.
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The set up. (Using my new charcoal basket. It's 1.5" taller, & the same diameter as the charcoal grate).
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Firing up.
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Let’s cook!
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Apologies for the poor picture quality. It was an early start. :p

Be back later! :cool:
 
WBZ.

It took me about 20 minutes. I chopped the chunks of wood about the same size as the briqs. That way it stacked neatly. I put the tin-can in and dropped more briqs in between the can and the stack, along with a few more wood briqs. I didn't jam them in so it was easy to pull the can out.
Fired up 15 briqs. Poured them in the can and removed the can. I had all vents wide open until the temp got to 210f, then closed all the lower vents to about an 1/8th open. Top vent wide open. She came up to temp in about an hour, & she's been sitting at 250f solid since then, (2 hrs).

Edit: The CEO has told me we're having Texas Caviar & Slaw for sides.
 
Last edited:
Hi Folks.

All turned out good. Reached 204f after 11 hrs & I decided to pull it. Wrapped in foil and a towel and put in a coolbox for 30 mins. Sides were, Cider & Bacon Beans & Slaw, with Brioche Buns. (For some reason the CEO didn’t do Texas Caviar).

The Meteorite.
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The Cut.
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The Pull.
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Your Plate, & a crispy bit for You Guys. :)
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My Plate.
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Thanks for stopping by, & have a great weekend. :)
 
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