Wrap the roast in plastic film and let it stand refrigerated overnight.
At the barbecue:
Prepare the Smokey Mountain Cooker for lighting using the Minion method:
Completely fill the briquette ring with unlit briquettes. Light a further 15-20 briquettes and pour them on top when ready.
Add soaked wood chunks, assemble the barbecue, and fill the water bath with water.
Place the pork on the top cooking grate and put the lid on the barbecue.
Let the meat cook for many hours. The smoker has to maintain a temperature of 100-120 °C.
When the core temperature reaches 90 °C, the meat is ready, and can be pulled using 2 forks.
Serving Suggestions
We would recommend serving in a fluffy bap (like a brioche), with your favourite BBQ sauce and some sharp pickles!
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.