(Smoky pulled pork ready for saucing)In the freezer, I had a choice of pork shoulder, veal brisket, or beef ribs to cook this weekend. If there are any pork ribs, they are well hidden.
(A small shoulder coated in Dizzy Pig rub and refrigerated overnight.)
It's been about six months since I last made pulled pork shoulder; into the smoker it goes...
...right after I unstick the frozen dome with some hot fire dropped down the chimney. It took about an hour and a half to defrost the gasket and get the top open (it was -2f). There's a fire cube in the bottom vent as well.
...right after I unstick the frozen dome with some hot fire dropped down the chimney. It took about an hour and a half to defrost the gasket and get the top open (it was -2f). There's a fire cube in the bottom vent as well.
Finally! On at 250f for about eight hours, until the thermometers register 195f.
Voila!
It's always worth the effort.
