A Better Pulled Pork Using The 22 5" Weber Smokey Mountain Smoker - Russ Is Right

(Full Explanation of the cook): This Pulled Pork was MUCH better in execution than the previous video I made on the topic! Watch to the end to see my entire process of smoking Pulled Pork on the Weber Smokey Mountain (WSM).

The total cook time for the meat on the upper grate was about 7-1/2 hours. The middle grate meat finished in 9 hours. I kept both meats in the smoker until they hit an internal temp of 206 degrees and stayed there for at least 1/2 hour or more.

The pit temperature was fairly consistent around 235 to 240 degrees throughout the cook. Bottom vents were opened around a pencil width in size with the top vent fully opened. Cherry wood was used for the smoke. Kingsford Original charcoal was used for the fuel in the 22.5" Weber Smokey Mountain Cooker (WSM). Water was in the water pan and was replenished perhaps 3/4 of the way into the total cook time. It never ran out.

Water was sprayed on the meat (not apple juice) and water was added to the aluminum pans when wrapping the pork after the stall which was around 160 degrees. By the way, cutting the pork in half has two benefits... faster cook time and more bark since there is more surface area! More rub gets to the meat when the meat is less thick and has more surface area.
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Disco Lounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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