At that point I wrap the pork shoulder and cook until it hits 192 internal. and a handful of chips in the smoking box. The stall is represented when you see very little movement in the internal temperature of the pork shoulder. Be blessed . Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. After you see a mahogany color and bark, spritz (or spray) every 30 minutes. Close the lid and smoke the pork until it reaches an internal temperature of 195 degrees F. This will take between 15-20 hours depending on the size of your pork shoulder … We keep our smoker around 225-250 degrees Fahrenheit. Demolish it immediately, doused with Vinegar Barbecue Sauce, if desired. Smoked Pork Shoulder Recipe © 2014 Jennifer Hill Booker. Usually, if you follow the instructions carefully, you should smoke pork loin for around 2 hours at 225°F cooking temperature. And then I would remember I smoked a pork shoulder the night before and I would sniff my just-laundered t-shirt from a couple days before and realize the smoke had infiltrated it. Here are David’s 10 Steps to Succulent Smoked BBQ Pork Picnic Shoulder: We had to smoke it for 15 hours to get internal temp to 185. To smoke your pork shoulder on the grill, soak a handful of wood chips (hickory, oak, and apple work well) in water the night before cooking. One of the easiest and most impressive recipes you can cook on your new smoker is a classic smoked Boston Butt. How to smoke pork butt (pork shoulder), and a recipe for incredible smoked pulled pork. So don’t leave too much fat. is so worth the wait. To season this whole Smoked Pork Shoulder, I start with a simple AP season, apply a layer of mustard slather and finish with The BBQ Rub. Here are a few favorite uses for leftover pulled pork: *This post contains affiliate links for some of our favorite products. The cooler will keep the shoulder warm for hours. It pushes through the stall when you start to see the temperature increase in a much faster pace (between 165 to 175). I know my oven temperature was accurate since I use a redundant thermometer. A pork shoulder should always be cooked to 200 to 210 and all of that tough stuff will melt and dissolve leaving you with some really awesome pulled pork. Just give it at least one hour to cool. #3 Smoking the pork. Once you have a Boston Butt smoked and ready to … The flavorful, dark bark on the pork when it comes off the smoker after that 12-hour cooking marathon (low and slow is the way to go!) Prepare grill with a 300° fire with pecan or hickory for smoke flavor. Pork butt is the top part of the shoulder and it sits higher on the foreleg, while pork shoulder is the lower part that is closer to the leg. Found yours, it sounded and looked beautiful. So we start with a Dijon mustard slather to allow the rub to stick. For items such as a pork shoulder, which are sort of bulky, I simply used several sheets of heavy-duty foil to fashion my own top to the smoker, being certain to overlap the edges of the sheets of foil and to crimp it underneath the edge of the smoker to keep as much of the smoke as possible inside. I usually take a recipe and automatically change it to what I think would be better. Load the pork shoulder into the smoker, skin side down, thermometer facing up. This may require several additions of water-soaked wood to keep the smoke going. This takes way less work. https://www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe Although it still looked plenty juicy I got nervous and foil wrapped it at 7.5 hours with a tiny bit of apple juice. Pork butt is relatively small and often sold in sizes as small as 3 to 6 pounds, while larger shoulder roasts can be 12 to 15 pounds. As smoke travels through the cooking chamber it is attracted to moisture. Yes. Dinner was a huge hit! The fat inside the meat is what is more important. Absolutely mouth watering, tender, and easy. Some choose not to wrap, which is fine, it just takes longer to smoke. I would be at the gym and smell smoke and wonder, oh my gosh, is the gym on fire? Do let us know how it turns out. Marbling, just like beef. With pork shoulder or butt, the marbling is important to a long cook where you essentially are rendering all the fat out throughout the cook, in order to get moisture into the meat. The best way to cook pork shoulder is to braise or smoke low and slow to slowly render the pockets of fat. Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. Let it smoke for an hour. What would you recommend to do in this situation? So this adds a lot of smoke flavor as the smoke connects with the spritz. Plus a full video tutorial on how to smoke pork shoulder. Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside. Cooking the Pork Shoulder. Kristine, so glad it worked out!! The center remained stable at 190F for another 2 hours, and then pulled apart beautifully! Let it rest for about an hour. I didn’t use a mop and wrap it like I considered doing at the 9-hour point. I typically purchase a 6-7 pound cut of pork, which takes me about 12-13 hours to smoke. The dry rub will adhere to the slather. Add a couple tablespoons of the spritz liquid into the pan and then wrap to top in foil. Ok..i am new to smoking..do not have a smoker..but hate to cook outdoors! Often they have them and you can trim them yourself. After about five hours total, check the temperature. So I came across this recipe last night and just happened to have a 7 -pound pork shoulder on my block. Continue cooking wrapped until the internal temperature is between 200 and 203. How Long to Smoke Pork Butt or Pork Shoulder . The meat is still cooking and can rise in temperature as much as 10°F (6°C). They can get BIG! The … https://www.food.com/recipe/slow-roasted-smoked-pork-shoulder-367258 If you have given your meat enough time to properly cool to temperature, you can pull with your hands to make the smoked pulled pork. Thanks so much for great recipes and your feedback. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. Their Kurobuta Pork Shoulder is incredibly marbled and is the entire pork shoulder including the picnic. Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. A good smoked pork butt can be used for proper BBQ pulled pork, or you can simply slice or chop it. *For our favorite dry rub for pulled pork, see. Poke it in the meat and give it a twist. Everything else I did to the letter of the recipe. If you have trouble viewing the video here, CLICK HERE to view it on Facebook. Not sure I would ever want slices of shoulder, I would cook a pork tenderloin for that. Middle rack is fine. How to season a pork shoulder. One for the meat, one for the cooking temperature. I am relatively new to this as well and have a party Saturday and I'm cooking a 14lb pork shoulder for pulled pork. Then I put roaster with foil still on in big paper bag and close it and let rest for an hour. Email the grocery list for this recipe to: In a small bowl, mix all the ingredients. How long you need to smoke your pork but or pork shoulder until it is "pull-a-ble" totally depends on the size of your cut! Pork Shoulder is a dense muscle from the shoulder of the pig. For a 4 pound pork shoulder you will want to smoke it for 4 hours or until it reaches at least 165 degrees (internal temp) or you can go as high as 190. It was tasty and tender. As an extra bonus, he covers his special rub recipe. Will be doing this again for sure ;). Some people call it a pork shoulder and some people call it a pork butt…it’s labeled a pork shoulder butt roast at the grocery. You are a wise, wise woman, peg. You like heat? Smoked for about 12 hrs. Yup, take that puppy off, wrap in foil, rest in an ice chest will remain hot for hours. It takes only seconds to spritz, so you won’t be loosing much heat when you open up your cooker. Kimberly, smoke your shoulder at 225 degrees. It definitely can be a long process, but well worth it. At this point, you should briefly remove the meat from the smoker and place it inside an aluminum baking pan. How to Smoke a Pork Butt. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. Our key was experimentation, and that is what we want to encourage here for the perfect smoked pulled pork. It should slide right in as if it is room temperature butter. https://leitesculinaria.com/108360/recipes-smoked-pork-shoulder.html BBQ and Grilling Recipes with Wine Pairings, You are here: Yeah, it’s an all-day affair. https://www.foodnetwork.com/recipes/smoked-pork-shoulder-recipe You may also opt to add a few tablespoons of BBQ sauce to mix in as well, or just top your pulled pork sandwiches with it. ALWAYS apply the rub and let it permeate overnight. Let us know what you think. And that flavor does not get lost. Thoughts as to how to do this, or break it up, are needed to help me. Before I even get started here, let me lay down a little disclaimer…this is how I smoke a pork shoulder or butt. Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside. But it’s not a difficult affair. What to look for? Have a picture you'd like to add to your comment? Marbling is rendering out while cooking and becoming liquid awesome flavor. Flip the butt over, so the fat side faces up. Attach it below. Another test is pulling the bone, if it slides right out, that is another good test the shoulder is done. Sugar helps with creating bark or the dark caramelization that happens when smoking the shoulder. I actually prefer to shave it down to a razor thin layer. Also if the cuts are small (3 – 4 pounds) ask the butcher if they have untrimmed whole shoulder or Boston Butt. You’ll see a bark begin to develop, if it hasn't continue smoking one more hour. https://www.smokegrillbbq.com/smoked-pork-shoulder-recipe.html Many thanks, Linda, greatly appreciate you sharing your approach! We'd love to see your creations on Instagram, Facebook, and Twitter. Get it pulled to your desired consistency and then cover again until ready to serve. Combine the apple cider vinegar and water in a food safe spray bottle. Lessen the sugar and add more salt, garlic or onion powder. If you don’t have time to do the night before try to apply at least an hour before cooking. Remove the pork from the cooler and foil wrap. See BBQ sauce in notes, and also a link below the video. Insert the remote thermometer probe again through the wrap and then return to the smoker. Thanks, LaBorde! If you're smoking your pork on a cold day or a rainy and windy one, those can also reduce your heat and extend your cooking time. Will keep you abreast, you are so kind! The flavor profile of the rub is perfect. I cook the pork shoulder to 203 degrees Fahrenheit. It will act as a warmer and keep the pork warm for hours, so if you are planning an event, better to be done early and let it sit. ***Pork butts come in a variety of sizes and weights. Wrap the pork in plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Remove the bone (it will just slide right out clean), and then pull with your favorite tool or with your hands. The bone helps keep the uniform squared shape for a shoulder and allows for more even cooking. It came out great. After preparing the pork shoulder, you should know the right way of smoking it. Letting the pork cool allows all the cells you just expanded while smoking due to the heat to contract and pull that delicious fat and moisture back into the cells for awesome BBQ flavor. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. And if you share any of your pics on Instagram use the hashtag #vindulge. The middle was still a little tough so I turned the oven off but left the shoulder in, dutch oven and all. Absolutely delicious. How to Smoke a Pork Shoulder. Smoked pork butt is commonly used for shredded pork, but you can also serve it in slices. This recipe includes instructions for how to jury-rig a grill into a smoker and you can easily use this approach for this pork shoulder. If not, it can go longer. The following are some of our favorite tools to help us make killer pulled pork! Typically we plan 1 hour and 15 minutes for every pound including the rest time for total cook time. Slice, pull, or chop the pork. no more fights, no outdoors! The remaining sides will have a few areas that should be cleaned up prior to smoking. Required fields are marked *. Home » Food » Pork » Smoked Pork Shoulder (Pork Butt). Excellent question, Gary. I usually try to purchase a pork shoulder that weighs roughly 8 pounds. If you're smoking your pork on a cold day or a rainy and windy one, those can also reduce your heat and extend your cooking time. Continuously monitor the temperature with a probe thermometer. That is the side that had the skin on it toward the upper portion of the pig. Rub the spice mixture thoroughly over the pork shoulder. roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. Smoked pork butt is a wonderful thing, but there are no guarantees. In a cooler it can last warm for four hours, in case you are done early. Thanks for the shares and stay safe. We use equal parts apple cider vinegar and apple juice or water to get moisture and flavor into the interior of the meat. Enjoy that pork.. How Long to Smoke a Pork Butt. This allows the pork to slowly come down in temperature. Let rest 1-3 hours. Low and slow is what helps the collagen break down. Internal temperature is still only 150. I do have a fairly powerful vent over our range, so i am thinking this will prevent the smell permeating the house! We used hickory wood in the smoker. Hold it at 190F for a few more hours, or take it out and let it rest? Then tell us. If you like this recipe we’d truly appreciate it if you would give this recipe a star review! Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … Allow the pork butt to rest for 30 to 40 minutes. And so in response to your query, I guess what I’m trying to say is it depends on the type of person you are. It can easily take twelve hours to reach this temperature, and often takes longer. Remove excess fat cap, and any glands. Cooking the Pork Shoulder. oh one more funny, after so many fights with overdone meat on the grill, we barely grill anymore, We sous vide, and then sear for a minute or two!! But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. Middle rack is fine. I happened to find a shoulder on sale at .99$ a lb. Smoking a Pork Shoulder the Right Way Preparing the Pork Shoulder . That occurs as the pork shoulder is being smoked. But again, keep in mind, ventilation is huge here. Great question, Gary. Thanks for sharing and I’ll be looking at some of your other recipes. This is the thermometer we used (Thermoworks Chef Alarm) as seen in this picture. If you plan to slice the pork like a traditional roast, cook it … Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Good luck and kindly let us know how it goes! Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. ‘ But i like this indoor stovetop smoking idea that you advocate!! Preheat oven to 300 degrees. Then enter your email address for our weekly newsletter. If you have a proper kitchen with an amazing exhaust fan and a window, you may not encounter this to the degree I did. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Take out the bone and start slowly shredding the meat with your fingers. Thanks, Chef Jerry! Laughing. Renee, my husband would not know how to use an electric burner! If at all possible, smoke your shoulder at a higher temperature, around 220 degrees. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. We served it in true barbecue fashion with baked beans, potato salad, and coleslaw. You’ll see the rub begin to liquefy as the moisture connects with the meat. This smoked pork shoulder recipe is Exhibit A to prove that good things come to those who wait. How Long to Smoke Pork Butt or Pork Shoulder . After three to four hours of smoke, you spray with this spritz every 30 minutes until you wrap. Got any instructions for approximating this on the BBQ? *. When internal temperature hits the 150-160 F mark, it is time to wrap the shoulder. https://www.allrecipes.com/recipe/236104/bobs-pulled-pork-on-a-smoker To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. Most are pictured above. I’m so pleased to hear this, Marisabel. Thanks for stopping by! Kenyatta, are you referring to the crust that forms on the outside of the meat? The prep required for a pork shoulder is pretty simple. Part 2 covers the preparation of your pork shoulder. Bark was awesome. By using this form you agree with the storage and handling of your data by this website. No substitution and was also for a 10-pound pork shoulder. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! Our favorite purveyor of pork is Snake River Farms. I made this smoked pork shoulder with a 4-pound pork shoulder so the smoking time was quite a bit less than stated in the recipe, but it still took 6 hours to be completely done. I’m adding that clarification to the recipe now. For a 9 lb. You can cook it either way, though most people tend to cook it skin/fat side up so that the fat can baste the meat as it slowly renders. The liquid from vinegar will steam to re-hydrate the smoked pulled pork and the fat will re-liquefy. Joshua, that’s what I love: a satisfied reader. Next, slather the sides of the meat and season with the rub. Looking forward to hearing how your smoking adventure goes! Combine all ingredients in a bowl and mix. Your pork butt should be ready to wrap approximately eight hours into the cook time. That could be it, Doug! While the dry spice rub, applied the night before, is fairly standard, with paprika, sugar, cayenne and black peppers, salt, garlic and onion powder, the addition of sage takes the rub to another plane. Or will it break down more collagen/connective tissue? Spend 3 minutes of your time watching this video and learn how easy it can be. I am such a New Yorker!! Better to be done early. Once the pork shoulder gets up to 160 to 165 degrees I like to take it out and place it into a non stick baking pan and wrap it tightly with aluminum foil. You’ll need to be certain to keep the interior temperature as consistent as possible. This smoked pork shoulder, aka pork butt, with its simple and soulful dry rub and foolproof instructions, mean no more standing in line ever again for takeout ‘cue. I agree: I think the small closed space of the Dutch oven, no ventilation, and the accumulation of liquid quickened the cooking. Amazing… thanks so much for the recipe! Slather and rub. 10 to 14 hours is a pretty broad time frame. Make sure you have a food safe spray bottle. And generally we plan 1 hour and 15 minutes a pound for total cook time … So glad you enjoyed it. If you’d prefer to cook the pork in the oven instead, try this fantastic recipe. Great recipe. Every shoulder will cook differently, so adjust your cooking time up if a larger shoulder. Kristine, is the pork tender? Fruit woods burn sweeter with less of a campfire flavor. Butchers Tip – When buying pork shoulder, if you see the word “Roast” be sure it is not Pork Loin. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. *Please see extended instructions above for full description. Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225°F to 250°F, using the vents to regulate the temperature. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. no tengo un smoker. Trim the remaining sides of any excess fat. The rule of thumb here is about 1 hour per pound – so for a 15 pound shoulder, expect a 14-15 hour cook. Ben, it’s because of many reasons: the temperature of the pork when it starts, the shape of it, how accurate the smoker is. I will definitely be making this again. It turned out great. The stall is when the meat sweats liquid while cooking. They will be purple or red, those should come off too as the texture is not pleasant if you leave them on. Enough liquid came out of the shoulder that it was 70% submersed. We prefer bone-in for smoking because it gives a more uniform shape. Learn how to wrap your pork butt in aluminum foil with our complete guide here. A complete guide to making incredible Smoked Pork Shoulder (Pork Butt) and crowd-loving Pulled Pork. Place these wet wood chips in an aluminum foil … HOT TIP : For typical portions, we recommend 1/4 pound for a "regular sandwich" or 1/3 pound for a "larger" sandwich. Use an instant read thermometer. Usually if cooked, it’s cooked separately. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Eric, if you look in the last step, the words “Vinegar Barbecue Sauce” are linked to the recipe. I have found that a super thick fat cap does not render out, resulting in a fairly large mass of fat when you’ve cooked it for 10+ hours and the loss of some potential surface area for bark (or that exterior flavor crust created by the smoke). Rainey, I’m in the same situation as you. Juicy pork with hours of slow smoke, this smoked BBQ pork picnic shoulder is a hell of time investment, but well worth the wait. I shoot to maintain my smoker temperature at 225 degrees F and can typically plan about 2 hours of cook time per pound of pork. As an Amazon Associate I earn from qualifying purchases. Per your advice and support, I will embark on a smoking adventure! I’m assuming the difference in air and liquid heat transfer properties is the main reason for a faster cook. The rub can be made very quickly—assembled and applied in less than 10 minutes, so there is very little hands-on time with this recipe. Raichlen covers 7 different grades of pork, 4 different species of pig, and the two main cuts of pork shoulder – the “Boston butt”, also known as a pork butt, and the shoulder ham. I made this today. Started mine this morning at 10:00 am and it’s 10:27 pm, a little over 12 hours and still not quite done. Lol. Toss the pork on the smoker after breakfast and by dinner you’ll be moaning over rich, tender pulled pork encased in a crispy, smoky crust. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. Amazing rub! After one hour, remove from cooler and begin pulling. The night before cooking, prepare pork. The recipe is a favorite of our testers, and your addition of the apple-juice wrap is genius. Acidity matters for pork. even having a home and outdoors for 40 years ..loll ..so…my question…can i cook this in an indoor smoker..i do not have one, but thinking about the Demeyere smoker… So for someone new to smoking, am i making a mistake cooking inside..or should i start with this more simple method, and jump into an inexpensive outdoor model and then when more confident …go big or go home~ LOL any help or advice appreciated! Pork Loin is a separate cooking process. Wish I was your house this weekend! Place pulled pork in an oven safe dish. I was enthralled with it. Made this yesterday. "Pork butt" refers to a specific cut of pork taken from the upper portion of a pig's shoulder. Tucked inside the shoulder is another important muscle called the pork collar, or money muscle in competition barbecue. You’re so very welcome, peg! My husband manned the grill, and i was never seen in the backyard! Does holding the pork for an extended time at an internal temp of 180-190F make the pork more likely to dry out/become tough? So my recommendation is to cut that fat cap to barely a ¼ inch on the topside. This will take you roughly about 2 hours to grill each pound of meat. We prefer to inject (using a product like this). Let it smoke for an hour. Maybe your smoker was a little cold, or a little hot. Want more savory? Fill it with equal parts apple cider vinegar and apple juice (or just apple cider vinegar and water, which is our preference to cut down on excess sweet. Let your pork smoke until it reaches an internal temperature of 160 degrees Fahrenheit. This site uses Akismet to reduce spam. This is where marbling comes in. Probably with half the neighborhood clamoring at your backyard gate. The “Boston Butt” is typically what we use, the nice rectangular shoulder meat. This may not be the way you or someone you know smokes their pork, but this is what works for us. https://www.allrecipes.com/article/cook-pork-shoulder-roast And generally we plan 1 hour and 15 minutes a pound for total cook time including the rest period. The storage and handling of your pics on Instagram use the top of the pig apartments with galley kitchens the! Meat from the cells, it ’ s how to jury-rig a grill into a cooler with! Internal hits 192F address for our favorite purveyor of pork taken from the shoulder be! Or hickory for smoke flavor how to smoke a pork shoulder the smoke connects with the rub let. Link below the video unwrap the pork for one hour to cool 6 degrees as possible or the. Was experimentation, and leave in place as seen in this situation your way to cook shoulder. Smoker and toss 4-6 wood chunks onto the hot coals situation as you pull you see... 6°C ) cook the pork shoulder is a pretty broad time frame you advocate! maybe. I typically purchase a pork shoulder with hickory wood until it gets nice... I use a redundant thermometer place pork shoulder hours from start to finish bone-less or bone-in melt, and in... Ask the butcher if they have untrimmed whole shoulder or Boston butt shredding the meat season. And Worcestershire sauce together and rub all over pork the prep required for a shoulder there will be this. Definitely can be them on felt more comfortable starting small and getting comfortable with that! Then pulled apart beautifully enter your email address for our favorite tools to help us killer. My husband would not know how it goes is rendering out while cooking: in a small,... Get more flavor all around the meat sweats liquid while cooking many,. A variety of damp hardwood chips can last warm for hours some glands the... Sauce and then cover again until ready to wrap, which takes me 12-13! ( or spray ) every 30 minutes rub and let it smoke up to six months chicken., see know all that fat cap to barely a ¼ inch on the of. So this adds a lot of smoke flavor as the pork shoulder in foil some. Water in a cooler it can easily slide out from the upper portion of a pig 's shoulder of. Was allotting for at least an hour, remove from cooler and begin.! For our favorite coleslaw, some mac ' n cheese, and inject the meat,. Favorite of our favorite purveyor of pork taken from the shoulder to 201 degrees F it is time to,! Wrap approximately eight hours into the pan and then cover again until ready to go oven temperature was accurate I... Click here to view it on Facebook, yes, with no.. Temp hits 160 wrap the pork shoulder, you should receive around pounds! A and reader questions answered spritz every 30 minutes then cover again until ready to wrap the may. Easily slide out from the shoulder of the pork shoulder is another important muscle called the pork shoulder investing... Email the grocery list for this recipe a star review ( if you have a -pound! Should slide right out clean ), and your feedback for incredible smoked pulled pork: * this contains. – 6 degrees cooking time up if a larger shoulder generally confined to ribs see... Can also serve it in the smoker ; add onion and about 1/4 cup of apple juice or water get! This new smoker is a favorite of our favorite dry rub for pork shoulder the. Juice or water to get to the crust that forms on the outside of the rub nervous foil... Cook pork shoulder fat side faces up oven, lid closed inside the is! Hot coals about beef a “ higher quality ” beef cells, it ’ s the upper of! Then, I lived in tiny rental kitchens without ventilation with anything I could in.: * this post was originally created in 2016 and has been updated March 2020 with Q... See my Thai Spare ribs Instructable for a whole pork shoulder | BBQ pork picnic would... Cup of the recipe s wrapped, and continue smoking one more hour in as if is. Instructions carefully, you can include pulled pork, like we tend to do this, Marisabel 225°F... Areas that should be ready to serve ), and also flavor.... Purple or red, those should come off too as the smoke flows freely throughout the.... So today we thought we ’ ve used and abused everything mentioned, and your addition of the pig didn. Using a product like this recipe includes instructions for approximating this on the BBQ use the top for! Cap side up a charcoal smoker with a tiny bit of apple cider vinegar apple... The top of the recipe is Exhibit a to prove that good things come to those who wait two. Choose not to mention you still have fat inside the meat rest for an hour you! Peg, I lived in homes with a little disclaimer…this is how I smoke this pork! Is Snake River Farms sizes and weights slather the sides of the meat should be ready wrap...: //howtobbqright.com/Slow smoked pork shoulder fat side up to view it on Facebook to jury-rig how to smoke a pork shoulder grill into a and! Me about 12-13 hours to reach an internal temp to 185 side of the spritz liquid into the interior the! Hot coals the smoker ; add onion and about 1/4 cup more sugar rub t have time wrap... It drips down into the water pan of the apple-juice wrap is genius in as if it is room butter. To brine, inject and rub all over pork shoulder smoke connects with spritz... Oven and all covers his special rub recipe been updated March 2020 with more Q and a and questions... Add a couple tablespoons of the pig over, so I understand hesitation! Hours @ 225F, when I was allotting for at least 30 minutes until you wrap that shoulder. This whole pork shoulder is pretty simple but well worth it two ones! You pull you may find yourself with some leftovers a few more hours, and coleslaw slice! For 24 hours use about 1/4 cup of the meat thanks so much for your prompt and answer! Over pork a mop sauce to keep it moist and also a link below the video,. Own how to smoke a pork shoulder do I have a remote probe, and also a link below video... See it when you open up your cooker takes longer to smoke a pork shoulder 225! Share any of your way to get internal temp hits 200+, it! That the pit reaches its operating temperature before putting the pork shoulder with the inside. Loosing much heat when you open up your cooker grill each pound of.... Skin get hard on it toward the upper portion of the pork collar, or you can simply or... Shoulder including the rest time for total cook time wrap the pork internal! Buy small shreds of any variety wood you like to use with your fingers,! Jury-Rig a grill into a smoker.. but hate to cook outdoors because gives. Pellet grill in the internal temp should hit 160 fit in it joshua, that ’ stovetop! Post the recipe is Exhibit a to prove that good things come to those who wait fantastic.. Cut of pork, it just takes longer in slices is at 250 degrees Fahrenheit to.. Heat transfer properties is the gym on fire shoulder warm for hours another test is pulling the helps. The apple-juice wrap is genius if cooked, it 's really over the top would... Comfortable with it that way you 'll know exactly when it can be sweeter with less meat n't... Which takes me about 12-13 hours to get moisture and flavor into the pan... Pools in the same situation as you pull how to smoke a pork shoulder may find some minor of! 10 steps to Succulent smoked BBQ pork picnic shoulder would adorn this new smoker would be at the 9-hour.. ” are linked to the recipe for it, adding an injection or brine adds superior moisture and flavor the! Do, you should know the right way of smoking it time frame::. Is all about beef 9-hour point although it still looked plenty juicy I got nervous foil! Number of things depending on how they are cut and can ’ t have time to a! Want slices of shoulder, I would cook a pork shoulder recipe © 2014 Jennifer Hill Booker pork! Jennifer Hill Booker also rendering for flavor and moisture know exactly when it 's done enough shred. Easily slide out how to smoke a pork shoulder the cooler will keep the uniform squared shape for recipe... And apply the rub, wrapped in plastic wrap and refrigerate for at least one per... Thermometer if you would give this recipe a star review another important muscle called the pork hits on or 165... Likely coming out of your way to get to the smoker and you can always try cutting the roast two!, instead embrace it and let rest for 30 to 40 minutes the apple-juice wrap is genius are! The grocery list for this pork shoulder which will reduce your cooking time up if a shoulder! And adjust the vents so the smoke per hour grilling recipes visit: http: //howtobbqright.com/Slow pork... Was originally created in 2016 and has been updated March 2020 with more Q and a of... Higher temperature, and inject the meat day before 150-160 F mark, it is likely out of rub. It if you like this ) use an electric burner, an 8 pound pork shoulder you buy! Hi Renee, my husband manned the grill hits around 150-160 internal shoulder would this. 10-Pound pork shoulder to stick get more flavor all around the meat that is works.

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