Inspired by SirPorkaLot thread:
today I've done my first pulled pork. Took a piece of 2 lbs of pork shoulder, no rubs, no injection, nothing. Directly from fridge to kettle, only salt. Absolutely KISS.
Smoked indirect at 250-300 degrees till 195 degrees and probe tender. Took 5 hours.
I'm happy of the results!
Bye and thanks for watching, and thank you all the brethren for the inspiration!