With the little lady going out for her Bachelorette Party with the rest women in the ‘hood, I decided to cook up a pork shoulder in the WSM for the dudes. Ten hours decimated the collagen structure in the meat and turned this shoulder into the best pulled pork I’ve ever had. Yeah, I’m a little biased.

Thanks again to Prof. Wiviott for his excellent instructions. I used the directions of Dinner 5 as my guide. I’ve used mustard before so I skipped that to see if I could tell a difference in taste. I would say not so much on taste, but on formation of the bark. I won’t skip that step next time.

His instructions for heat management were right on; practically timed perfectly. The bone pulled right out and the meat fell apart with just a push. I finished it off with Blue’s Hog Tennessee Red. Have been dying to use that with pulled pork since the whole hog.

One note on safety: So it was about 8:30AM when I started the fire that Saturday morning. Instead of getting fully dressed I went outside with shorts and a shirt – no shoes. After the chimney was lit I poured the hot coals into the WSM chamber. All good ACCEPT for the stray piece of quarter sized coal that fell through the grate and into the grass. Of all the places I could have stepped, I landed right on it. I could hear Napoleon Dynamite yelling “IDIOT!” How right he would have been.

Filed under: Editorials by Ol'Dangerous