Yersterday was my first try ever on a smoker, my brand new WSM 22.
I decided to start with something easy, or so I thought, pulled pork. I picked a 5 pounds picnic shoulder from my local supermarket, salt it and injected it 12 hours before smoking time, and rubbed it just before (like 1 hour).
I put it on my smoker at 275, and maintained a temperature of 225/250 the whole cook. I had water in the WSM pan.
I reached 154 after 3 hours, and then it stayed that way for 5 hours or so. I waited for an extra 2h because it raised slowly, but couldn't stay out because no lights in backyard, so I finished it in the oven at 250 for 1h30 to reach 195 and wrap it. I let it rest in a cooler with a towel for 1h.
Of course meat was dry, and 95% of it wouldn't pull. The bone couldn't be pulled at all, and meat looks like a pork loin that was just roasted (apart from a nice smoke ring and smoke flavor).
Did I do something wrong, is it because my smoker is new, or is the cut of meat (hard to find in Quebec) ?