First pork shoulder
Got a Weber 22” for my birthday in march and have been using it a ton. I’ve smoked a couple racks of ribs but wanted to do a pork shoulder. I used the snake method and put chunks of hickory and apple wood on top. I used salt, pepper and garlic powder for seasoning and made a vinegar sauce to put in the meat after it was pulled.
The cook took 6 hours and the shoulder was relatively small, 5.5 lbs. the picture on the grill was at the 2 hour mark. I wrapped once it hit 165 around the 4 hour mark. The bark split on the fat cap which didn’t look very pretty, but my family was blown away with the results. I was happy with the results and love the Weber kettle. The temps were easy to manage and I kept it around 260-290. One thing I noticed is that the ambient temperature from my meater probe was 20-30 degrees lower than a grill grate probe I usually use to monitor temps. I also rested it for 3 hours in a yeti cooler.