Pulled pork is the most forgiving of all the big BBQ smokes. Brisket is unforgiving — a few degrees off and you've got a dry flat. Ribs require precise timing. But pork shoulder? It's almost impossible to ruin. The high fat content and connective tissue mean it stays moist even if you overshoot the temperature. It's the perfect first big smoke.

The Cut

You want a bone-in pork shoulder (also called pork butt or Boston butt) — 8–10 lbs. The bone conducts heat to the center of the meat and adds flavor. The fat cap on top bastes the meat throughout the cook. Don't trim it — you want all that fat.

The Rub

Pulled pork loves a bold, sweet-savory rub. Mix together: 3 tbsp brown sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp cayenne. Apply generously all over the shoulder, including the fat cap. Refrigerate uncovered overnight for best results.

Fire Setup

Set up your grill for indirect cooking at 225–250°F. Use the minion method: fill the charcoal area with unlit Firebull lump charcoal, then pour a half chimney of lit coals on top. Add 3–4 hickory or apple wood chunks. This setup will give you 4–5 hours of steady heat before you need to add more charcoal.

The Cook

• Place the pork shoulder fat-side up on the indirect side
• Maintain 225–250°F throughout — check every hour
• Add 6–8 pieces of unlit Firebull every 2 hours to maintain temp
• Add a wood chunk every 2–3 hours for smoke
• Spritz with apple cider vinegar every 2 hours after the first 3 hours
• Total cook time: 8–12 hours depending on size

The Stall and the Wrap

Like brisket, pork shoulder will stall around 150–165°F. When it hits 165°F, wrap it tightly in butcher paper or foil and return it to the grill. The wrap pushes through the stall and speeds up the final phase of the cook. Cook until the internal temp reaches 200–205°F.

The Pull Test

At 200–205°F, the bone should wiggle freely and pull out cleanly with no resistance. If it doesn't, give it another 30 minutes. Once the bone pulls clean, the shoulder is done. Rest it wrapped for at least 1 hour — 2 hours is better. Then pull it apart with two forks or your hands (use gloves — it's hot).

Serving

Pulled pork is incredibly versatile. Serve it on brioche buns with coleslaw and pickles for classic pulled pork sandwiches. Use it as a taco filling with pickled onions and cilantro. Pile it on nachos. Mix it into mac and cheese. One 10-lb shoulder will feed 15–20 people and the leftovers freeze perfectly.