Pulled Pork on the 26er

[jamesnomore]

The old timer gets the call for pulled pork today. Prepared a 2 on 2 snake last night with apricot chunks. Up at 4a to light the coals, while waiting for the chimney I trimmed the fat and rubbed the meat with a mix of @WNC and @Winz rubs. They compliment nicely. I settled on a shoulder because they were only .99 per lb vs 1.99 for butts and the butts were to small (I hate little butts ) I need this done in 12 hours so max vents will hopefully get me 250-275 which should get me done on time. I might drop some beans underneath when I'm about 2-3 hours out.

The Fleetwood (such a lucky score)

The snake

The shoulder

Back to bed

[MrHoss]

Yeah. Small butts are a pain. Kettle looks very good James. Have fun.

[austin87]

Can it wait to see this!

[Jason]

Looks like a good start James! Glad to see that cooker back in service!

[WNC]

Man James love that big Fleetwood! Can't wait to see the shoulder come off! Haven't ever cooked one before, so I'm curious to see how it comes out.

[jamesnomore]

@Jason this cooker wouldn't be in service if it weren't for you, thanks again for being my agent, and talking him down to $30. At 3 hours now, temp pushed up to 325 while I was napping, pinched off a few vents and got it down to 275, trying to get a little lower. Might pull a few briquettes off the rest of the snake, we'll see

Color looks great!

[MrHoss]

Myron Mixon says he can do butts at 325 all the time. He says plenty though.

[MacEggs]

That is a beauty of a kettle!  Great looking cook-up … so far. 

Myron Mixon says he can do butts at 325 all the time. He says plenty though.

Buddy, I cook my butts at that temperature all the time now on my 18" Outrider using the snake / fuse method. 
Pretty much works out to be about an hour per pound.  I like the 7-9 pounders.  Start early in the AM, and we're eating by supper time …

[SmokenJoe]

I've usually found that Pork Shoulder/Butt is a pretty forgiving hunk of meat.  The lower/slower I cook it, the longer it takes but more rendering seems to take place internally.  On the otherhand, 275-300 can still produce a fantastic hunk-o-hog-heaven, been there done that.                                  SJ

[weldboy]

Looks fantastic, I've always smoked two zone indirect, I need to try this snake business.

[jamesnomore]

This was a great meal, sorry no other pics were taken but trust me it was great. The Moink balls were amazing too.

12.5 hours

The Moinks

One of the many reasons I didn't take more pics

[WNC]

Aw man, I was waiting for some pulled shots! Bark looks great though. How does the shoulder compare with a butt in terms of pull and texture?

[jamesnomore]

The bark was great! Nice smoke ring, Apricot wood came through really well. I see very few differences in the two cuts, the shoulder being less fatty is susceptible to drying out of your not careful.

[effinUker]

i love how you had to start another grill to cook something to eat while you were cooking. that's one of my favorite things to do.

[Davescprktl]

I cook on two grills all the time.  Need to eat while cooking.  I agree you can cook butts at higher temps.  It's pretty hard to screw it up.