Blog

There’s something magical about waking up to the aroma of perfectly smoked pulled pork. Imagine this: you prep your pork shoulder before bed, fire up your Weber Searwood XL pellet smoker, and drift off to sleep while the smoker works its magic. By the time you wake up, you’ve got a well-developed bark on your pork butt, ready for the final stages of the cook. Sounds like a dream, right? Well, it’s entirely possible and I’m here to show you how. Plus, I’ll share some tips from my book, Wrangling Fire, on how to adapt this method for other smokers like the kettle (using the snake method) or the drum (using the minion method). Let’s dive in!

 The Secret to Overnight Pulled Pork: Low and Slow

Pulled pork is one of the most forgiving(my favorite) cuts of meat to smoke, making it perfect for an overnight cook. The key is to cook it low and slow, allowing the collagen in the pork shoulder to break down into gelatin, resulting in that melt-in-your-mouth texture we all love. With the Weber Searwood XL pellet smoker, this process is almost entirely hands-off, giving you the freedom to catch some Z’s while the smoker does the heavy lifting. If for some reason, you can’t fully let go, pair the Searwood to your phone and set up temperature parameters to alert you if something goes awry.

 What You’ll Need

– 1 pork shoulder (8-10 lbs)

– My signature Dry Jerk Seasoning (available on my website store)

– My Jerk Marinade (free when you subscribe to my newsletter)

– Weber Searwood XL pellet smoker

– Fruitwood or hickory pellets (for that sweet, smoky flavor)

– Meat thermometer (for peace of mind)

 Step 1: Prep the Pork

1. Trim and Score: Trim any excess pieces that will just burn from the pork shoulder, leaving a thin layer for flavor. Score the fat cap in a crosshatch pattern to help the seasoning and smoke penetrate. This also allows the fat pieces to easily be distributed through the meat while shredding apart. Most often though, the need to trim is non-existent.
2. Season Generously: Coat the pork shoulder liberally with my Dry Jerk Seasoning. This blend of spices will create a flavorful bark that’s slightly spicy, and smoky.
3. Marinade (Optional): For an extra layer of flavor, add a few dollops of my Jerk Marinade at the point of wrapping. Let it cook together until the meat is probe tender to absorb all those delicious flavors.

 Step 2: Set Up Your Weber Searwood XL

1. Clean Your Smoker: Before you start, make sure your pellet smoker is clean. Grease buildup can lead to flare-ups or malfunctions, which is the last thing you want during an overnight cook. Empty the grease tray and check the fire pot for any debris.
2. Fill the Hopper: Load the hopper with your choice of pellets. I recommend fruitwood (like apple or cherry) for a sweet, mild smoke that pairs perfectly with pork.
3. Set the Temperature: Preheat your smoker to 250°F. This low temperature ensures the pork cooks slowly, breaking down the connective tissue without drying out.

 Step 3: Smoke the Pork

1. Place the Pork on the Smoker: Once the smoker is preheated, place the pork shoulder on the grill grates, fat side up. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
2. Go to Sleep: Here’s the best part—once the pork is on, you can sleep. At 250°F, the pork will take about 1 hour per pound(roughly) to cook. For an 8-10 lb shoulder, that’s roughly 8-10 hours total. However, after about 6 hours, the pork will be in the “stall” phase (where the internal temperature plateaus), which is the perfect time to wrap it tightly in a foil or glass pan to finish getting to tenderness.

There is no need to add any liquids to your pork butt when wrapped. Cover tightly with foil and watch the magic happen. When the butt reaches 203 degrees, check if it is tender to the touch. When the probe slides in like a hot knife through butter, you will know. 

 Adapting for Other Smokers

If you’re using a different smoker, here’s how you can adapt this method:

– Kettle Grill (Snake Method): Arrange briquettes in a snake pattern around the edge of the grill. Light one end, and the coals will slowly burn around the circle, maintaining a steady temperature for hours.

– Drum Smoker (Minion Method): Fill the charcoal basket with unlit briquettes, then add a few lit coals on top. The unlit coals will gradually ignite, providing a long, consistent burn.

Both methods are detailed in my book, Wrangling Fire, along with tips for maintaining temperature and smoke levels. Just be sure to use the best fuel, B&B Charcoal.

 Step 4: Smoke to Perfection

When your meat is ready, remove it from the smoker and rest in a cooler or Cambro for at least 1 hr. You’re aiming for 195-205°F for pull-apart tenderness. If it’s not quite there yet, no worries—just let it keep cooking while you enjoy a few more beers. If you are done ahead of schedule, place the meat in your oven on KEEP WARM until ready. Turn the oven completely off an hour before time to serve. This allows the juices to redistribute throughout the meat. Then, grab some food-safe gloves with liners and start pulling!

 Safety First: Preventing Grease Fires

One of the biggest risks of overnight smoking is grease buildup, which can lead to flare-ups. To minimize this risk:

– Always be aware of your cleaning schedule for your smoker.

– Clean your smoker regularly, especially the grease tray and fire pot.

– Check your pellet smoker’s manual for specific maintenance tips.

 Serve and Enjoy

Pile the pulled pork onto buns, tacos, or nachos, and drizzle with your favorite BBQ sauce or a splash of my Jerk Marinade for an extra kick. The smoky, spicy, and savory flavors will have your taste buds singing.

 Final Thoughts

Cooking pulled pork in your sleep is not only possible but also one of the most rewarding ways to enjoy barbecue. With the Weber Searwood XL pellet smoker and my Dry Jerk Seasoning and Jerk Marinade, you can create a meal that’s bursting with flavor—all while catching some much-needed rest. And if you’re using a kettle or drum smoker, the snake and minion methods from Wrangling Fire will ensure you get the same delicious results.

So, what are you waiting for? Fire up that smoker, season that pork, and let the magic happen while you sleep. Sweet dreams and happy smoking! 

Remember to subscribe to my newsletter for your free Jerk Marinade recipe, grab a copy of Wrangling Fire for more tips and techniques to master your smoker, and visit my website store to stock up on my Dry Jerk Seasoning and other BBQ essentials!