Classic Smoked Pulled Pork

Also works with: Hickory + Apple

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Apply a BBQ rub, optionally over a light mustard binder. Smoke pork shoulder around 225°F until a deep bark develops. Wrap only after bark is set if desired. Continue until roughly 195–205°F and probe tender. Rest wrapped at least an hour, then pull and mix in some of the rendered juices.

Original Kona Smoke Guide summary using established pulled-pork technique.