I haven't done a pulled pork in the Asmoke yet as my usual weapon of choice for that is the Big Green Egg but today I thought, why not give it a try.
The pork is a neck at just under 2kg and I've added some Apple Cider vinegar to the built-in pan underneath the grill to help retain moisture. I'm using the upper rack and can add a pan under that if I need to but will see how it goes with the tray.
Set at 121c (250f) on the pit temp dial and I'm expecting about 4 hours before wrapping in foil but we'll check on that later. I want it in the stall for a while before the wrap gets done.