Below you will find pages that utilize the taxonomy term “Pulled-Pork”
Second Smoked Pork Shoulder
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.
First Smoked BBQ Pulled Pork
Long-time readers of my blog will know that while I’ve been working at mastering my grills for a few years now, it was in 2016 that I decided I would take my BBQ to the next level. Back in June I smoked baby back ribs for the first time. Then I realized that I wanted to step up my smoking game I’d need a Weber Kettle. Mom got me one for my birthday and at that time I started pining for a chance to take on one of the two kings of BBQ: Pulled Pork or Brisket. The local area made up my mind for me. Apparently it’s next to impossible to get full packer brisket in Maryland. So pulled pork it would be.