Kettle Pork Shoulder

[NeedsToBeJustRight]

Hey all - first smoke since my dismal brisket. Now that things are warming up - time to get a smoke in on my WFH day :)

Defrosted a halved pork shoulder with the bone in. (Other half was a crock pot job a few weeks back). This little guy comes in about 4.5 lbs, I think - probably should've weighed it before I threw it on. Night before, trimmed, squirted on some mustard, added my favorite pork rub, and plastic wrapped overnight.

Doing the snake on the kettle trying to stay between 225-250 for the first three hours, then 250 remaining. Dropped it in fat side down over a drip pan with water in it.



About 3 hrs in - decided to probe -



4.5 hrs in and we are at an IT of 150 - definitely want to be done with an hour to rest before dinner - haven't decided if I should wrap or not - will maybe let time tell me. Planning to give it the famous finishing sauce I keep reading about on this site, AC Vinegar, Sugar, Creole, etc and hopefully some drippings.

Let me know if you have any thoughts! Hopefully posting some happy afters.

Bonus - got a smoking buddy today:

 

[gmc2003]

Looks like the plan is working. Can't say enough about a kettle and a smoking buddy.

Chris

 

[NeedsToBeJustRight]

So 10 hours later - pulled at 195 on thermopro - success. A little dryer than I would have wanted, but turned out pretty good. Dropped it back into the drippings and then that soflaquer finishing sauce, oh my goodness. CWB and coleslaw, everyone is happy!




Pouting cause they wanted some pork:

 

[SmokinAl]

The PP looks fantastic!
Great job!
I'm sure there will be many more to come!
Al

 

[gmc2003]

Looks good from over here, I know my smoking buddy loves smoked pulled pork.

Point for sure.

Chris

 

[bluewhisper]

Nice use of a kettle, I haven't done it that way yet. And I do have a 22 these days.

I did get a shoulder yesterday but I plan to grind it for patties.