Low and Slowwww pulled pork.
8 hours at ~225f, heavy Mesquite wood smoke with a bit of Pecan.
~7 pound pork shoulder.
Garlic Herb spice rub applied 24 hr's prior and Saran Wrapped.
very indirect heat with steamer pan of water between meat and heat for ~6 hours, then crisp up bark of meat for crunch with roast right next to coals.
meat temp at finish 195f.
started 10 am, finished 6 pm, 1 hour rest, then pulled pork at 7:00.
as I keep the roast in a bread pan, take the pan drippings and add some flour beer and wine to make a nice thick gravy roux.
VERY pink smoke ring.
one of my better batches............. 8 hour smoke with hourly attention......at least several beers worth of love.
Two Thumbs Up.
