I finally had a chance to do a big piece of meat in my grill. I use a regular 22.5 inch Weber Kettle grill with a Smokenator attachment for smoking. Yesterday I did a 9 hour smoke on a 4lb pork shoulder picnic cut.

I put my own Holysmok3s dry rub on it after trimming the skin and fat. This sat overnight in the fridge.

The grill is heating up with about 60 coals and apple wood chunks. Instead of using the Smokenator water tray I used a larger aluminum tray so I didn’t need to refill as often. It’s ready around 230F

2hours into it I added more coal and a little more water. The bark is starting to form.

I pulled it out when the meat reached 190F. Looks like a meteor. The bark is pretty tasty and doesn’t taste burnt.

Pulled by hand. I need to invest in some bear claws. Some people say to foil the meat during the stall but I’ve foiled ribs before and lost the smoke ring. No foil used.

Finally at 1030pm, I get to make a sandwich. Earlier in the day I made some coleslaw to top it with. I used store bought sauce. Next time I’ll make my own. I made a small sandwich since it was so late… It actually came out really good and worth the wait.