Smoked pork is my favorite smoke. My Weber Smokey Mountain will hold 4 at a time, (2 on the top rack and 2 on the bottom). For me the process takes between 17 and 19 hours cooking time to complete, so it make sense to me to do 4 when spending that much time. I prefer hickory wood when I smoke pork, and I do not wrap the product in foil until it is removed. I do fill the water pan when doing a long smoke and will end up refilling it during the process. I cook the pork until it reaches an internal temperature of 195 in each. To get the wonderful bark on the pork, I spritz with purple grape juice during the cook. Because of the high sugar content and the purple color, it adds a nice bark.  I rest the finished product for up to 4 hours in a cooler with a towels when finished. This finished the cooking process and allows the port to retain moisture. Even after resting in a cooler for 4 hours it is still too hot to handle.

From the finished product it can be pulled when it is still hot, or on many occasions, I have cooled it over night and then sliced it like a brisket. Either way, what we cannot eat quickly the rest is vacuumed sealed and frozen.