I'm in need of some expert help. I'm trying to get my pulled pork thing
down for an upcoming birthday party. I figured, what could be easier? I
can already do ribs, roasts and chicken. Should be a piece of cake. Wrong!
I went to the store today and picked up a three pound, boneless, pork
shoulder roast and a small sirloin tip roast just because it looked so damn
good. I put some rub on the pair and let them sit in the frig overnight.
About 11am I got them out, gave them another dose of rub and let them come
up to room temp. Meanwhile I got the charcoal going. It was a little cool
today but not bad. I had to put a blanket around the smoker to get it up to
125 where it stayed for about four hours and then began drop off slowly. It
was getting close to dinner time, the meat was already up to 145 so I
figured I'd finish it in the oven. Cranked up the gas range in the kitchen,
put the meat in and brought the beef up to 160 before removing it. The pork
was not showing any signs of coming apart so I left it in for another hour
and brought it out when it hit 175. I tried to pull it but it was more like
the beef in consistency. It didn't want to come apart. I even broke it
into smaller chunks and put it back in for another half hour but it was
still holding together. I finally gave up because everyone was getting
hungry and served it as is. Turned out to be pretty tasty but no pulled
pork sandwiches. Waaaah! Where did I go wrong?

Thanks to all who gave me advice on cutting down on the amount of smoke. I
probably used one fourth the amount of wood that I usually do for smoke.
Still pretty tasty. My wife even said it was good. Looks like the divorce
is off for a while any way.

Doug