How to smoke pulled pork
Make the Rub
Set-up the grill
Soak approximately two large handfuls of wood chips in a large bowl of water for about an hour. Although I said "chips," you can also use wood chunks. If you use chunks, be sure to soak them longer, so the wood becomes saturated with water. Soak the wood so it "smokes" when added to the grill instead of burning up.
The temperature of the kettle needs to be around 250°F. This is done by controlling the top and bottom vents of the grill to restrict the flow of oxygen. To start out, move the bottom vent, so it is half closed and close the top vent almost all of the way.
Although controlling the temperature of the grill by the vents might seem difficult, it's not.
Adjust your top vent until you hit 250°F. Make small adjustments. Open it more to raise the temp and close it to lower it. Unless you have some wild temperature swings, your bottom vent will remain untouched for almost the whole cook.
With smoke pouring out of your grill and the temperature gauge around 250°F, you are ready to place the pork on the grill.
Place the pork on the grate and close the lid.
Plan on at least 9 hours to cook the pork. This is in addition to the prep time of readying your grill. Needless to say, if you are planning this meal for dinner, start early or your "dinner" may turn into a "midnight snack!”
Once the pork is on, the grill will need periodic checking to ensure the temperature is where it should be. Some temperature movement is normal, and swings from 225- 275°F is fine. Just adjust your vents to keep yourself on target.
Avoid opening the kettle lid at all costs. Doing so will just let out valuable heat. Instead, grab yourself a good beer, sit back and enjoy the sight and the smell of your grill.
As the day goes on and your temperature begins to drop, work your top vent to allow more oxygen to flow through the kettle. If your temperature really drops, add some additional lit coals to get your temperature back up. However, in most cases this is not necessary.
You want to cook the pork until it has an internal temperature of 190°F. Although the pork is technically cooked past 150°F, 190°F ensures this tough piece of meat is transformed into a moist and delicious feast.
Start checking the pork around the 7 1/2-hour mark to see how far you are from the end. Although the internal temperature will rise very fast at the beginning of the cook, it will move very slow towards the end.