Classic Pulled Pork

Instructions

• Trim the pork shoulder by cutting away any larger chunks of fat and trimming the fat cap down to about ¼ inch.
  Trim the pork shoulder by cutting away any larger chunks of fat and trimming the fat cap down to about ¼ inch.
  Trim the pork shoulder by cutting away any larger chunks of fat and trimming the fat cap down to about ¼ inch.
• Lightly rub the shoulder all over with the mustard, and season generously with the rub. For best results, place the shoulder in a pan and refrigerate, covered with plastic wrap, for 12–24 hours. 
  Lightly rub the shoulder all over with the mustard, and season generously with the rub. For best results, place the shoulder in a pan and refrigerate, covered with plastic wrap, for 12–24 hours. 
  Lightly rub the shoulder all over with the mustard, and season generously with the rub. For best results, place the shoulder in a pan and refrigerate, covered with plastic wrap, for 12–24 hours. 
• Use the snake method to prepare the kettle grill for indirect, low & slow cooking. 
  Prepare the grill for indirect, low & slow cooking, 225°–275°F. Remove the grates from the indirect side of the grill and place a foil drip pan on the flavorizer bars, then fill with 4 cups of water. Replace the cooking grates over the drip pan.
  Preheat the grill to 250°F. Preheat for at least 15 minutes and brush the grill grates clean.
• Place an aluminum foil pan in the center of the charcoal grate and fill halfway with water. Line the perimeter of the kettle with 2 rows of briquettes that circle ¾ of the way around, placing a 2nd row of 2 briquettes on top of the first row. Be sure that the briquettes are lined up vertically, and that all the briquettes are touching. 
  Place the wood chips in a smoker box over the lit burners. Preheat the grill until smoke appears and brush the grates clean.
  Add the shoulder to the grill, fat cap up, and cook until the bark has set (the rub is not pasty or rub off on your finger) and the internal temperature is around 165°F, 6–8 hours.
• Place the wood chunks on top of the charcoal, toward the beginning of the snake. Light the snake with 8–10 lit briquettes and adjust the dampers to achieve a temperature of 225°–275°F 
  Add the shoulder to the grill, fat cap up, above the water pan, and cook until the bark has set (the rub is not pasty or rub off on your finger) and the internal temperature is around 165°F, 6–8 hours.
  Remove the shoulder from the grill and wrap in a double-layer of aluminum foil, being sure not to crimp the foil too tightly.
• Add the shoulder to the grill, fat cap up, above the water pan, and cook until the bark has set (the rub is not pasty or rub off on your finger) and the internal temperature is around 165°F, 6–8 hours.
  Remove the shoulder from the grill and wrap in a double-layer of aluminum foil, being sure not to crimp the foil too tightly.
  Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°F, 2–4 hours more. 
• Remove the shoulder from the grill and wrap in a double-layer of aluminum foil, being sure not to crimp the foil too tightly.
  Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°F, 2–4 hours more. 
  Remove the shoulder from the grill, wrap in a towel, and transfer to a cooler to rest until the internal temperature is 140°–150°F, 4–6 hours.
• Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°F, 2–4 hours more. 
  Remove the shoulder from the grill, wrap in a towel, and transfer to a cooler to rest until the internal temperature is 140°–150°F, 4–6 hours.
  Pull the shoulder into bite-sized pieces and mix in some of the drippings from the aluminum foil package.
• Pull the shoulder into bite-sized pieces and mix in some of the drippings from the aluminum foil package.
  Remove the shoulder from the grill, wrap in a towel, and transfer to a cooler to rest until the internal temperature is 140°–150°F, 4–6 hours.
• Pull the shoulder into bite-sized pieces and mix in some of the drippings from the aluminum foil package.