I'm making pulled pork this weekend

I haven't done this in a few years so I'm kinda nervous

1. Get a bone-in pork shoulder about 5-7 lbs
2. Dry rub the night before (cajun rub, cumin, brown sugar and red pepper flakes)
3. Start coals at 7:30 a.m. (I'm cooking on a Weber, not a smoker so compromises have to be made)
4. Put coals on the side at 8:00 and put wet wood chips on top (hickory and whatever else I find at Home Despot.)
5. Check every hour to add necessary coals and more wood chips.
6. Drink beer outside.
7. Remove and pull after 6-9 hours.
8. Serve on cheap buns with cole slaw ans sauce.

Questions? Comments? Hints? Obvious mistakes? Help me out here, folks.

Either Eastern NC style with a vinegar-based sauce or Western NC style with a tomato-based BBQ sauce. :) There are tons of places around here that serve that kind of BBQ!

Enjoy! It sounds great! :)

The crucial part is the big oil drum BBQ and slow cooking it all day long.

So good....

I want some!

I keep reading that you should keep it between 200-250, but that with coals, it is dependent on the weather, breeze, etc.
Do you get it to a certain internal temp and declare it done?
Sounds great!

The key is to keep the meat above 180 degrees (to 250 or so) and just slow cook it. You'll have to close the lid on the BBQ unless you have a rotisserie. Meat thermometers will let you know when it's fully cooked.

I'm thinking of getting a thermometer but as long as it does not feel too hot. I just keep bottom vent open and top vents almost closed.

Internal temp is not what I go by. The point of BBQ is to slow cook to get rid of the fat and connective tissue. The thing slumps over when the connective tissue is gone. Also the bone becomes real loose.

No mayo sauce, white vinegar only

did it in the oven.