First attempt at doing indirect bbq'd pulled pork at the weekend went quite well.
Started cooking the pork shoulder about 12:30 on a 6hr marathon. By 3pm I was half trousered! Fire/temperature management is very thirsty work!
Quite tricky at first trying to regulate the heat between 225F-250F. But managed to get it down to a tee with the vent settings and the amount of
coals required. Bottom prop/vent about a 1/3 open, and the top one about 1/2 open. 7-8 coals required to maintain a constant temperature, and a squirt or three of fresh apple juice.
I had to employ the services of my Smokey Joe & chimney to keep me supplied with fresh
coals.
If I may say, the result was delicious having used my homemade dry-rub.
Next week, a big slab of ribs.
