Hello Everyone,
I am making my first attempt at doing pulled pork this weekend and I am looking for some advice.
I have acquired a 9lb pork shoulder and have spent some weeks looking through the internet for rubs and processes that I like. I have settled on the following process.
-Inject the shoulder with a marinade I got of the internet, rub shoulder with molasses, apply a rub (also borrowed from the internet).
-Start smoker and set to 225-250. I use a PID and will probably set it for 235. (shovel snow off steps so I can start the smoker) and let it warm up for 1 hour while the pork shoulder rest.
-Place shoulder in fat cap up and apply cherry smoke
-Let run like this until the shoulder hits 195
-pull, wrap in foil, and then a blanket and set it in a small cooler until I am ready to pull and serve (min 1 hour)
I am looking for pulled pork that is tender and moist with good bark
What I need some help with is approximating a time to start cooking. how long would you more experienced people expect this to take to reach the IT of 195?
Also welcome any other helpful hints you have.
This will be shredded and served on small slider buns with options to add cheese/ pickles/ and a homemade root beer BBQ sauce. Side will be mashed potatoes and coleslaw.
Committing to this and 20lb of snack sticks has turned my weekend off into and very fulfilling weekend off
