Pulled Pork

Pork Rub (Memphis Dust) Pork shoulder Wood chips (pecan or apple)

Rub pork rub on pork 1-2 hours in advance Smoke until 160 deg @ 250 Use soaked wood chips Use water pan (optionally add apple juice, onion, garlic) Once meat reaches 160 deg wrap in foil (wrap around probe) and jump smoker temp to 350 deg until meat reaches 195 deg At 195 deg remove foil and cook until 205-208 deg without foil for crisper bark. Let rest for 10 min - multiple hours (if covered). Shred meat with claws. Optionally, add bbq sauce after shredding. Total cook time is 6-8 hours. First 4 hours at 250 and final 2+ hours at 350.