Pulled pork in the offset smoker

Wanted to try to make pulled pork in the offset smoker. Done it several times on the WSM. Then done it overnight. So easy, just set it and go to bed and bring a wireless thermometer. Cannot do that with the offset smoker, it requires constant attention. So decided to speed up things by trying to cook on a higher temp and wrap it in foil underway. Fired up the smoker and got it warmed up and put the meat on 6 in the morning. 2,5kg pork shoulder. Tried to maintain around 135-140°C. However the temp fluctuated quite a bit during the cook so not sure the actual average temp. But it was at least closer to 150°C the first hour or so. Anyway, the end result was absolutely highly acceptable, just as tender as when cooked at a lower temp for a longer time.

Rubbed the night before.

A bed of charcoal to start the fire.

Getting the fire going.

6 o'clock and the meat is on.

Smoking.

After 2 hours.

After 2 hours.

More or less good smoke.

After 5 hours.

After 5 hours spraying with some apple juice.

After 5 hours spraying with some apple juice.

After 5 hours spraying with some apple juice.

After 5,5 hours.

After 5,5 hours.

Wrapped in foil after 5,5 hours. This to make it more tender, to cook faster and to get it out of the smoke, not over smoke it. Remember we are using only pure oak wood, not coals or briquettes.

After 7 hours the target core temp 90°C is met.

Put over to the coldest end to rest and I let the fire go out, did not add more wood. With closed lid and smokestack to retain the heat.

After 20 minutes resting the temp increased to 95°C, probably due to the relatively high cooking temp. I suspect however, that the probe was not entirely in the center so the actual temp was possibly a bit less. But it felt just right to touch.

After resting for 5 hours, the core temp was still 54°C. No need to rest so long but the dinner time was then.

Time to pull it apart.

Just right, not soggy and overcooked, just nice and juicy.

Doesn't get much better than this.