The Complete Guide to Juicy Pulled Pork on a Budget Side Barrel Smoker

Smoking Pork Roasts Using a Side Barrel Smoker

This guide focuses on smoking pork roasts, demonstrating how to achieve tender, flavorful pulled pork with two grocery store shoulder roasts and a side barrel smoker. You do not need premium equipment for excellent barbecue results.

Both pork shoulder roasts are seasoned generously with salt, pepper, and garlic. These cuts retain moisture well, so binders are unnecessary. Season each side thoroughly and pat the spices in for an even coating. 

Although the setup may be less than ideal, barbecue is adaptable. Rest the seasoned pork while preheating the side barrel smoker to about 300°F. Precise temperature control is helpful, but consistency and patience yield the best results.

Why Lump Charcoal Is the Preferred Choice

For long cooks, lump charcoal is preferred due to its hotter and cleaner burn compared to briquettes. It also produces less ash, which is beneficial when using grills with limited airflow and heat retention.

Preparing the Grill and Meat

Once the smoker reaches roughly 275°F, position the pork roasts away from the fire for indirect heat. Internal temperature, not time, guides this process. Using a reliable thermometer probe, insert into the thickest part of each shoulder away from the bone. Set the target for an internal temperature between 200°F and 205°F.

Managing Extended Smoking Times

Depending on your smoker’s efficiency, it can take up to seven hours or more to reach the desired doneness, especially with equipment that struggles to retain heat. When the meat’s internal temperature approaches 180°F and the bone starts to loosen, wrap the roasts in foil to help retain moisture and heat. Continue cooking until the bone removes easily and an internal temperature of 200°F is reached.

Rest the pork on the grill after cooking to finish breaking down connective tissues and then allow it to cool briefly before pulling. Remove any excess fat and mix in a balanced amount of your preferred barbecue sauce; start with a few tablespoons and adjust for flavor.

Pork bark, the flavorful crust formed during cooking, adds excellent texture and taste. Mix bark pieces into the pulled meat before serving.

Adapting Techniques for Imperfect Grills

Even with a basic or less efficient grill, you can achieve excellent barbecue. Consider the following:

• Wrap the meat in foil at 180°F if your smoker is losing heat.

• Use lump charcoal for better heat management and less frequent fuel additions.

• Prioritize internal temperature over cooking time.

• Rest the pork after cooking to ensure tenderness and moisture.

• Mix sauce carefully to enhance rather than overpower the meat’s flavor.

Practical Tips for Smoking Pork Roasts

• Cook pork shoulder to 200°F internal temperature for best results.

• Wrap the meat in foil at 180°F if your grill leaks heat or struggles to maintain temperature.

• Use lump charcoal to achieve a clean, hot burn and minimize ash.

• Focus on internal temperature and bark development, not the clock.

• After cooking, let the meat rest before pulling and adding your preferred sauce.

• Incorporate bark pieces for improved texture and flavor.

Next Steps

For a step-by-step demonstration and more barbecue tips, you can watch the original smoking pork roasts video and subscribe for future insights and recipes. Check out more of Dennis's Backyard BBQ on YouTube.