Texas Style Crispy Pulled Pork Smoked on my 250-Gallon Offset Smoker

In this video I show you how smoke and crisp the skin on a bone in pork shoulder from start to finish

[@hankt2792]

A very thorough, start to finish tutorial on fire management. One of the best videos on fire management that I've seen and I've seen almost every one on YT! I have a 120 gallon offset smoker with a 24"x30" firebox and I'm always looking on how to improve my fire management skills. Everybody who watches this video will definitely learn something new. Thank you for posting.

[@MikeBrownBBQ]

Thanks for watching Hank!! Thanks

[@damonlewis1620]

Man I really like watching your videos. Your fire management is great I try to pattern what you do except on a smaller smoker. Thank you your very informative.

[@MikeBrownBBQ]

Thanks!!

[@vernon3rdw]

Great job with fire management thank you very much

[@MikeBrownBBQ]

Thanks for watching!!

[@josephvaughn3016]

Love all the tips you provided. I have a TMG Volunteer on order and your fire management skills will help me tremendously. Thanks

[@MikeBrownBBQ]

Thank you and your welcome!

[@siliilith]

Thanks for showing us how its done! Keep the great videos coming.

[@MikeBrownBBQ]

Thanks and I will!!

[@hojobbq]

Crunchy pulled pork - outstanding !

[@MikeBrownBBQ]

It's gonna be good!

[@savalascraftbarbecue]

Good stuff need some of that and enjoyed the fire management part of the video as well.

[@MikeBrownBBQ]

It's easy to make and sooo good. Thanks, fire management is always the fun part!!

[@hojobbq]

Love that rooster in the background!

[@MikeBrownBBQ]

Thanks!

[@hojobbq]

@@MikeBrownBBQ great video as usual - i need to spread the word for folks to watch your work -

[@MikeBrownBBQ]

Thanks I'd appreciate it

[@vincetorina]

You make some good looking food

[@MikeBrownBBQ]

Thanks!!

[@mr.marcod.9809]

Awesome job brother!

[@MikeBrownBBQ]

Thank you sir!!

[@mr.marcod.9809]

Amazing fire management. Check me out. Emergency Ribz

[@MikeBrownBBQ]

I'll go sub!!

[@Rockstar8953]

Man you burning a lot wood in just 4 hrs

[@lkapigian]

Enjoyed as always Mike

[@MikeBrownBBQ]

Thanks!

[@vernon3rdw]

Great job
@13:40

[@MikeBrownBBQ]

Thanks!

[@hinds90]

Great cook as always

[@MikeBrownBBQ]

Thanks!!

[@firegrillin365]

🔥🔥🔥

[@Franjez]

Great video brother! 🐷i have a LECHON food review📺

[@MikeBrownBBQ]

Thanks!

[@thenomenclature7243]

What are the dimensions of your smoke stack?

[@MikeBrownBBQ]

6" STD wall pipe 48" long

[@hankt2792]

Mike, what dimensions is your firebox.

[@MikeBrownBBQ]

It's a 24" peice of std wall pipe 42" long

[@hankt2792]

Thanks for the reply. That's one big firebox!

[@MikeBrownBBQ]

@@hankt2792 your welcome,a bigger fire box makes firemangment easier

[@75kwbsrdds]

If This its getting pulled, there is plenty of fat...why trim so much? Why is the shape so critical?

[@MikeBrownBBQ]

I didn't trim fat. I trimmed the thin meat and skin off to give it an even trim so nothing over cooks or crisp up too soon.