This past winter I smoked a pork shoulder for the first time. I learned some lessons, continued to work on getting better with my kettle, and decided it was time for pulled pork again.
I cut the pork shoulder into roughly equal halves. I had three things I wanted to experiment with:
Would it cook faster?
Would it be nice to have twice as much bark?
I wanted to try a Mexican-ish rub on one to have pulled pork tacos.
In my opinion, for a long Weber Kettle cook you can’t beat a snake. If it’s going to go VERY long, it can be a pain as you have to move the water pan to continue the snake. But for medium-long cooks, it’s a nice, perfect way to have a consistent temperature throughout the cook.
