Another edition of Vark Club - this time it was my turn to host. The plan - Smoked Pulled Pork Shoulder.
I started the fire in the Weber around 9:30am. Meat went in (after having been prepped and rubbed the night before) at around 10am.
Checking throughout the day, adding more coals, adding more hickory wood chips, and just watching. Luckily I work from home so have the time to do this!
Around 4ish I started getting nervous the skin wasn't crisping up properly so cranked up the heat by adding quite a few more coals.
Well I have to say it turned out fantastically! The smoke ring was clear to see! Trying to get it off the grid you could see it start falling apart - the dudes were most impressed! And so much flavour yet again!
Winner winner Porky dinner!
Thanks to Spoem for the photos.
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