Pulled Pork Shoulder.

[Overproof]

This weekend gone I attempted my 1st low and slow cook on my newly acquired 'knock off' Kettle weber. I've had decent results with some ribs and chicken over a few hrs but I wanted something big and tender to fall apart.

Here's what went down.

Meat: 1.8kg shoulder of pork (bone in)

Cooking Time: 5 hours in the Kettle, 30 minutes in oven to bring internal temp up to 175f

Temp/s Cooked: Kettle temp was anywhere between 200f and 250f stayed pretty moderate at around 240. Finished off in the oven at about 350f

Cooking Method: Coal offset to one side and meat on the other, water tray above coals topped up every hr

Fuel: BBQ charcoal with SAMBA wood chip mix (apple, cherry and mesquite)

Cigar: Cohiba Siglo IV

Drink: Beer & Bacardi 8

My spiced dry rub was a mixture of recipes.

Hungarian & Smoked Praprika, brown & white sugar, ground rock salt & pepper, mustard powder, chili powder, onion powder, garlic powder, vegeta stock, pinch of masala.

End results:

To beging with I had way to many coals in and had to shut my vents off to get it down to 300f, maybe I should have waited longer? I think putting it in at that high head effected my end result, either that or putting it in the oven at the end toughened it up a little?

I had to add lit coal almost every hr or so as this internal kettle temps dropped off. Most of the cook I had both vents completely open. I found when I shut off the bottom too much the temp would drop too quick.

The meat was still perfectly cooked, beautiful smoke ring, awesome flavors from the smoke of the coal and chips with the rub creating that crunchy bark over the outside. Next time I will allow for maybe another 1-2 hours and keep the heat down from the jump.

Was a fun experience. Looking forward to the next cook!

Perhaps some of you have some advice for my next attempt at this on the weber?

[mk05]

stttttoooooppppppppppp

[Fuzz AI]

Good work!

For low and slow, I wouldn't bother using straight charcoal, as it burns too quickly. Instead, use either heat beads or charcoal briquettes. they will burn for much longer and at a more consistent temp. You can also use a 50/50 mix of briquettes and charcoal if you want that charcoal flavour.

I'd suggest leaving it in the kettle for longer till it reaches the right internal temp, then rest under a foil tent.

[Overproof]

Great advice thanks Fuzz