Oh Ill take beef bbq over pork any day of the week.
My favorite to smoke is a brisket. With the right smoker it is very easy. Though Beef chuck ribs are a close second. We Q once a week now. Including grilling, basically. If Im cooking meat im building a fire. Thats just the way it is. And nearly every other meal is Vegetarian. The exception being if someone comes over. My wife says meat means hospitality, sort of breaking out the best for lack of a better translation.
You use a WSM right nic? I never used one but I am sure they are like the UDS. Its set it and forget it. Brisket butts or whatever come off perfect with little attention and fuel. Get properly marbled meat and you can never go wrong.
I love pork butt or pork shoulder, but it has to be hot and fast smoked for like four five hours with an I T of 140 160 depending on fat content. I like to slice it but, still tender enough to cut easily with a butter knife. I have seen people take the pulled pork up to 185 or 200, if thats the case then the pork is already over cooked. I know pork shoulders are forgiving though especially the fattier ones. . I have been told some people. But even pulled pork on a sandwich, I don't like it, I would rather have a slice on the bread.
I have had pulled pork that everyone says is "great" But I just wasn't into it, I always found myself wanting it to be back together.
Oh Beer Monger, hope you dont think Im singling you out.
Q looks awesome, I just wish it was back together.