re: First Smoke on my WSM - Pork Shoulder

A major reason I took off the fat was to get more bark. I really enjoy it in the pork.

We served it on buns with a few different bottles bbq sauces to choose from, depending on preference. My roommate invited his dad over, and they are Italian, so he brought a huge pot of meatballs and red gravy he made that week. I actually scooped some of the gravy onto my pork and ate it with a fork, it was to die for. He makes it from scratch from tomatoes from his garden.

I got most of my tips from TVWBB, I love that site.