Though a longer process, it is easy to make real pulled-pork right at home on your charcoal grill. Follow these tips to smoke your pork shoulder.
Preheat your charcoal grill to 275 degrees Fahrenheit, planning for a longer cook. You will want to incorporate wood chips into your briquettes as well as use a steam pan.
If using a Kettleman™ grill, position 80 charcoal briquettes, side by side, in almost a complete circle around the edges of your Kettleman grill. Sprinkle about 2 cups of hickory chips on top of those briquettes and then top those with another 20 briquettes in a single circle. Heat about 15 briquettes in a chimney starter and then pour onto one end of the coal circle. Put the half-sized steam pan in the centre of the circle and fill it half full with water, apple juice or other liquid of your choice. Place the grate on the grill, close the lid with the vents barely open, and allow to to come to 275 degrees Fahrenheit.
HOT TIP This briquette set up is known as a “fuse burn” because you only light one end and it burns in a pattern, giving long, low cooking temperatures.
After about 4 hours, check your your coals and wood. It may be time to replenish.
If using a Kettleman™ grill, lift the grate, with the pork still on it. Place it on the bottom rack of the Kettleman. Knock down the spent coals. Starting at the end of remaining unlit coals, put more briquettes and wood as in the beginning. Repeat as needed during the cooking process.
When the pork reaches an internal temperature of 195-200 degrees Fahrenheit, rest your pork for 2-4 hours.
HOT TIP Foil-towel-cooler treatment is a technique that can be used for rest. Wrap the pork in foil, if you haven’t already. Place a towel in an empty cooler. Then place the wrapped pork on that. Top with another towel and close the cooler lid to rest.