The next morning, I set up shop and took the meat out of the refrigerator. I used the Minion method to light the coals, starting with 40 coals in the base of the smoker. I added four medium-sized pieces of apple wood and one piece of hickory.
As the day progressed, I kept an eye on meat temperature, adjusting the vents and adding fuel when necessary.
Around 9 hours in, the temperature began to hold steady around 170 degrees Fahrenheit. Although it was safe to eat, I wanted the inside temperature to reach 200 degrees so that it would pull apart easily. I finished it off in the oven.
I was pleased with the result, considering it was my first time. For next time, I’ll try using the Texas crutch so I don’t need to use the oven and possibly adding a bit more pepper to the rub.
Cleaning up isn’t very fun.