My First Pork Shoulder On The WSM

[Chief 7]

My third smoke but my first pork shoulder. I put it on the WSM at about 9am and took it off to wrap at about 1pm with a temp of 165. I let it go until it was at 203, and then let it rest for about 2 hours. It was VERY tasty! I set the FireBoard at 250 and it spiked once after I did an apple juice/root beer spritz but it eventually came back down to the 250ish.

 

[JLeonard]

Looks good and a clean bone pull. How did it shred?

Jim

 

[Chief 7]

Looks good and a clean bone pull. How did it shred?

Jim

It was SO moist and tender and I shred it with my gloved hands. Sadly, there is only about 3oz left - that may be lunch today.

 

[schlotz]

Smoked pulled pork goes fast around here too. Never seem to have much in left overs.

 

[ronf]

Looks good. Nice job.

 

[JLinza]

Good work, looks good

 

[912smoker]

Looks great and you're getting the WSM dailed in !

Keith

 

[Redicans]

Looks great to me!! I bet it tasted Awesome!!

 

[yankee2bbq]

Awesome job!

 

[BrianGSDTexoma]

Nice!

 

[Newglide]

Nailed it.

 

[smokerjim]

Looks good

 

[gmc2003]

Nicely done Chief

Point for sure
Chris

 

[tallbm]

My third smoke but my first pork shoulder. I put it on the WSM at about 9am and took it off to wrap at about 1pm with a temp of 165. I let it go until it was at 203, and then let it rest for about 2 hours. It was VERY tasty! I set the FireBoard at 250 and it spiked once after I did an apple juice/root beer spritz but it eventually came back down to the 250ish.

Hi there and welcome! It's lookin good, can't wait to see the next one :D