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Pork shoulder "burnt" ends is what went down today. Dusted with my own rub. Double snake method setup in the Sam Adam's Weber Kettle with hickory and Apple wood. Start time was 10am. Kettle still at temp at 4:30. Crutched in my iron skillet over the coals in honey, butter, brown sugar, and Tiger...

Here it is, start to delicious finish. Bourbon mopped pulled pork on a new WSM (seasoned 2x before this cook). My rub recipe. My bourbon sauce. Applewood and Kingsford Blue. 9 hours of cook time. 2 hours wrapped in a cooler. There was none left. I am astonished by how well the WSM cooks.

Greeting from California, MO. I'm a long-time lurker and veteran grill'er/BBQ'er/smoker'er that grew up on the parking lots of Arrowhead Stadium and Faurot Field. Though I was born and raised in Blue Springs, MO (just outside of KC), Currently, I am a HS social studies teacher and varsity...