Using a sharp knife remove the fat cap and trim the pork shoulder of (some but not all) excess fat
Pat the pork shoulder dry using a kitchen towel
Coat liberally with your chosen BBQ rub and pat all over to help the rub stick
Leave to absorb for at least 1hr (we left our shoulder overnight)
AT THE BBQ
Set up your smoker using the minion method:
At the bottom of the smoker create a ring of unlit charcoal briquettes
Add wood chunks atop the ring
Pour a third of a chimney starter of lit charcoal into the centre to commence cooking
Assemble the WSM using the water bowl (filled with water - two thirds)
The heat will spread out and catch the unlit briquettes during the cooking process
Leave the vents open but adjust if the smoker gets too hot/cool
Place your pork shoulder on the top grill
Enter your igrill probe - it will really help you to understand when the pork shoulder is ready.
Leave to cook at 110-120 degrees Celsius for roughly 8-10 hours
(cooking times will vary dependent on various factors such as size of pork shoulder, temperature on day of cooking, how much fuel you used, etc.)
The pork is ready when it reaches a core temperature of 88 degrees
Remove from the grill when cooked and wrap in foil - allow to rest for an hour
