My entry this year is a pulled pork from the WSM 18.5″(47cm)
I prefer pork neck form my pulled pork. I always cut this in half to get more bark.
This time we decided to try it with a kind of onion bed during the steam phase.
–> Fantastic, this is the new way I will go for from now on when it comes to pulled pork.
The preparation is simple. Homemade magic dust, Worcester sauce as a binder, 3 big onions, some apple wood chunks and our favorite BBQ sauce.
As side dish we had homemade coleslaw.
My official forum entry
TVWBB forum discussion: wsm-smoke-day-22-memorial-day-weekend-2025
Here are some impressions:
