how to smoke a pork shoulder

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. The characteristics of the shoulder include pockets of intramuscular fat that are elongated and stringy in nature. Great recipe. Close the lid and let the pork shoulder smoke up to a temperature of at least 195 degrees F. Use a ThermoPro Meat Thermometer to monitor the temperature rise on the pork. The fat cap and the meat should be firm. and a handful of chips in the smoking box. 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. https://www.smokegrillbbq.com/smoked-pork-shoulder-recipe.html Smoking a Pork Shoulder the Right Way Preparing the Pork Shoulder . Great question, Gary. Mix olive oil and Worcestershire sauce together and rub all over pork. But it’s not a difficult affair. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Would be considered a small size Costco shoulder. Notify me of follow-up comments by email. Get it pulled to your desired consistency and then cover again until ready to serve. As a general rule, expect to cook the pork for one hour per 1 pound (16 oz) of meat. Several factors determine how long it takes, including the humidity in the air, the consistency of the grill to hold temperature, the outside temperature, and many more factors. Try to maintain the smoker at 225°F and it will get there. So I came across this recipe last night and just happened to have a 7 -pound pork shoulder on my block. Cooking the Pork Shoulder. For a 9 lb. This is where marbling comes in. How Long to Smoke a Pork Butt. I agree: I think the small closed space of the Dutch oven, no ventilation, and the accumulation of liquid quickened the cooking. https://www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe Take out the bone and start slowly shredding the meat with your fingers. You don’t have to inject, but we found that adding more of that moisture allows the meat to sweat a bit as it cooks, adding more smoke, and keeps the interior of the meat moist and flavorful. Juicy pork with hours of slow smoke, this smoked BBQ pork picnic shoulder is a hell of time investment, but well worth the wait. Use about 1/4 cup of the rub and store the remainder in a mason jar for up to six months. After preparing the pork shoulder, you should know the right way of smoking it. Every shoulder will cook differently, so adjust your cooking time up if a larger shoulder. Combine all ingredients in a bowl and mix. Be blessed . Our favorite purveyor of pork is Snake River Farms. 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! We only recommend products we think are totally worthy of your love and investment! Adapted from Jennifer Hill Booker | Field Peas to Foie Gras | Pelican Publishing, 2014, If smoked pork shoulder isn’t the most rewarding thing you can pull off your smoker, we don’t know what it. 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! Pat dry with paper towel and then place onto a baking sheet, and inject the meat. When looking at a shoulder there will be one side with the fat cap. Like I really left one overnight and was warm in the morning. That occurs as the pork shoulder is being smoked. Slather and rub. How to season a pork shoulder. *Time – This time is for a 7 – 8 pound shoulder. Rub the spice mixture thoroughly over the pork shoulder. There is a point in the cooking process usually four to five hour in, where your pork shoulder won't be absorbing any more smoke. Everything else I did to the letter of the recipe. Yup, take that puppy off, wrap in foil, rest in an ice chest will remain hot for hours. Cooking the Pork Shoulder. This site uses Akismet to reduce spam. So we start with a Dijon mustard slather to allow the rub to stick. Thankfully, the recipe makes plenty.–Angie Zoobkoff. A probable explanation on why this happened, I used my kitchen oven with the pork shoulder in a dutch oven, lid closed. BTW, i lived in homes with a backyard, but NEVER cooked outdoors. Then I put roaster with foil still on in big paper bag and close it and let rest for an hour. (I often do this right before I go to sleep at night, if I plan to smoke the pork first thing in the morning.) My 10lb shoulder hit 190F internal temp after 9 hours @225F, when I was allotting for at least 13 hours. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. Ok..i am new to smoking..do not have a smoker..but hate to cook outdoors! This allows the pork to slowly come down in temperature. no tengo un smoker. Slice, pull, or chop the pork. Bark was awesome. Once the pork butt is wrapped, return it to the smoker and cook for another hour at 270°F, then raise the temperature to 295°F and cook for one final hour. I’m assuming the difference in air and liquid heat transfer properties is the main reason for a faster cook. and a handful of chips in the smoking box. If so, you’re ready to go. Apply mustard and then dry rub thoroughly. Great bite with the vinegar sauce Chef JB. 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. 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? Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Maybe your smoker was a little cold, or a little hot. Let it smoke for an hour. It should slide right in as if it is room temperature butter. Add 1/4 cup of apple cider vinegar or your favorite barbecue sauce and then cover with foil. Found yours, it sounded and looked beautiful. 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. How to Smoke a Pork Butt. Part 2 covers the preparation of your pork shoulder. Want more savory? As the moisture cooks out, which is all that intramuscular fat rendering out, the internal temperature of the pork shoulder will start to rise again at a faster pace. You can brine instead. After three to four hours of smoke, you spray with this spritz every 30 minutes until you wrap. Mop the shoulder every hour with mop sauce to keep it moist. no more fights, no outdoors! Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside. Have a picture you'd like to add to your comment? 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. Gart, that is one kickass-looking smoked shoulder. Many will say to leave a hefty fat cap on the top of the shoulder and make sure it’s bone-in. After an hour, you can apply a mop to the pork shoulder. Next I inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour while the smoker comes up to temp. That way you'll know exactly when it's done enough to shred. Smoking the pork shoulder. It’s looking fantastic so far and can’t wait to taste it. Probably with half the neighborhood clamoring at your backyard gate. Per your advice and support, I will embark on a smoking adventure! A complete guide to making incredible Smoked Pork Shoulder (Pork Butt) and crowd-loving Pulled Pork. This takes way less work. A pork picnic shoulder would adorn this new smoker. The shoulder may be called a number of things depending on how they are cut and can come bone-less or bone-in. So if the probe goes into the meat smoothly, then you know all that fat flavor has melded into the meat. Lessen the sugar and add more salt, garlic or onion powder. Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. What to look for? Yes. You can buy small shreds of any variety wood you like to use with your indoor smoker. Place the pork fat cap side up (if you left the cap on) and smoke for about three hours. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Allow the pork butt to rest for 30 to 40 minutes. Your email address will not be published. After preparing the pork shoulder, you should know the right way of smoking it. The flavor profile of the rub is perfect. The bone helps keep the uniform squared shape for a shoulder and allows for more even cooking. The stall is when the meat sweats liquid while cooking. Remove the pork from the cooler and foil wrap. You mentioned a vinegar-based sauce. 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! And that gives you more time not just to play around with smoking different things and seeing if you really like it, but it also gives you time to learn what you like to smoke, which in turn makes it easier to decide which type of large smoker you’d like to invest in, as there are a zillion kinds. Smoked Pork Shoulder Recipe © 2014 Jennifer Hill Booker. Peg, I lived in tiny apartments with galley kitchens on the East Coast for nearly 25 years so I understand your hesitation. So I bought a 9-lb one. This is the thermometer we used (Thermoworks Chef Alarm) as seen in this picture. Place pulled pork in an oven safe dish. Smoked pork butt is commonly used for shredded pork, but you can also serve it in slices. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. You’ll see the rub begin to liquefy as the moisture connects with the meat. Make sure you have a food safe spray bottle. I happened to find a shoulder on sale at .99$ a lb. Continue cooking wrapped until the internal temperature is between 200 and 203. Ben, it’s because of many reasons: the temperature of the pork when it starts, the shape of it, how accurate the smoker is. Thanks for the shares and stay safe. … Want a little extra flavor? Before I even get started here, let me lay down a little disclaimer…this is how I smoke a pork shoulder or butt. Remove the bone (it will just slide right out clean), and then pull with your favorite tool or with your hands. Once the pork shoulder has reached its target temperature of 195°F (91°C), it's time to yank it off the pit. Spend 3 minutes of your time watching this video and learn how easy it can be. Demolish it immediately, doused with Vinegar Barbecue Sauce, if desired. Thanks for stopping by! 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. Then I bring it inside and put in roaster with foil cover and continue to cook it another 3 to 4 hours until it falls off the bone. This may not be the way you or someone you know smokes their pork, but this is what works for us. We had to smoke it for 15 hours to get internal temp to 185. As smoke travels through the cooking chamber it is attracted to moisture. Let us know what you think. I typically purchase a 6-7 pound cut of pork, which takes me about 12-13 hours to smoke. Absolutely delicious. With beef, it is generally accepted that marbling is a key to flavor. Preheat smoker to 250 degrees Fahrenheit. Home » Food » Pork » Smoked Pork Shoulder (Pork Butt). Plus a full video tutorial on how to smoke pork shoulder. This post was originally created in 2016 and has been updated March 2020 with more Q and A and reader questions answered. In any case, you should start your pork butt with plenty of time to spare, and be prepared to hold it … That is the side that had the skin on it toward the upper portion of the pig. Cook until the meat is exceptionally and sigh-inducingly tender and reaches an internal temperature of 185° to 195°F (85° to 90°C), somewhere between 10 to 14 hours or about 1 1/2 hours per pound of meat. After you see a mahogany color and bark, spritz (or spray) every 30 minutes. How long do you smoke a 9lb pork shoulder? We'd love to see your creations on Instagram, Facebook, and Twitter. Place the pork shoulder roast on pellet grill in the middle of the grate. 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). This cleanses off any ash that may have developed, but also coats the pork with a small liquid layer. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. 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. Or just get creative with your mixture). https://www.allrecipes.com/recipe/236104/bobs-pulled-pork-on-a-smoker Let it smoke for an hour. Rather, it comes through in spades and makes for a really "wow" moment with every bite. First time doing pork butt. Remove from smoker (leave wrapped). Learn how to wrap your pork butt in aluminum foil with our complete guide here. Often they have them and you can trim them yourself. Here’s how to make it at home. Hit the rec tec at 5am at 225°. One of the easiest and most impressive recipes you can cook on your new smoker is a classic smoked Boston Butt. Color. Internal temperature is still only 150. 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. It came out great. How to Smoke a Pork Butt. Started mine this morning at 10:00 am and it’s 10:27 pm, a little over 12 hours and still not quite done. 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. Remember, you are going to be cooking this for several hours (10-14 hours depending on size), so that liquid will help keep the meat moist over that long duration of the cook. And if you share any of your pics on Instagram use the hashtag #vindulge. I refrigerated the rubbed pork roast for 24 hours. You always want to cook pork shoulder with the fatty side up. Continued 1.5 hours, removed foil, and gave it another 30-45 mins. I opted out of injecting. So glad you enjoyed it. Reichlen explains how to brine, inject and rub your pork shoulder to get it grill ready. If at all possible, smoke your shoulder at a higher temperature, around 220 degrees. You can always try cutting the roast into two smaller ones which will reduce your cooking time. It was tasty and tender. If so, you could use that as your stovetop to escape the smoke. Again, THANK YOU! Most are pictured above. A good smoked pork butt can be used for proper BBQ pulled pork, or you can simply slice or chop it. Best way to rest and serve. Excellent question, Gary. Pork Loin is a separate cooking process. I will definitely be making this again. When injecting use a food injector and inject the liquid into 1-inch virtual cubes of space, you’ll see the pork expand or bulge. Their Kurobuta Pork Shoulder is incredibly marbled and is the entire pork shoulder including the picnic. We use equal parts apple cider vinegar and apple juice or water to get moisture and flavor into the interior of the meat. They can get BIG! The dry rub will adhere to the slather. Sometimes you may see some glands on the non fat cap edges. I’m adding that clarification to the recipe now. Pork Prep – Before/During/After. Pulled Pork: How to Smoke a Bone-In Pork Shoulder: I'm from Texas, where BBQ is all about beef. Or will it break down more collagen/connective tissue? Lol. Our key was experimentation, and that is what we want to encourage here for the perfect smoked pulled pork. How to season a pork shoulder. 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. It turned out great. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. They will be purple or red, those should come off too as the texture is not pleasant if you leave them on. The smoking process creates a crust on the outside which helps to keep the meat juicy and tender on the inside. If you plan to slice the pork like a traditional roast, cook it … Absolutely mouth watering, tender, and easy. You have to make sure to not overreact to the stall when cooking, instead embrace it and cook through it. Joshua, that’s what I love: a satisfied reader. 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. Is it easily pulled apart? Load the pork shoulder into the smoker, skin side down, thermometer facing up. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. Have you tried this recipe? 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!! Now that it’s wrapped, it’s now about getting it to the final cooking temperature. The best way to cook pork shoulder is to braise or smoke low and slow to slowly render the pockets of fat. When the pork hits on or around 165 degrees Fahrenheit, it’s likely coming out of the stall and ready to wrap. After reading a lot of threads and checking with my trusty neighbour, this appears to be a very long process as most bank on approx 90 min per pound. Pat pork shoulder dry with paper towels. The “picnic” looks like a ham, it’s the upper part of the leg, with less meat. He also discusses making a mop sauce and whether or not you need it. The first time that I had a really good Carolina-style pulled pork sandwich, though, I knew I n… This will change from meat to meat, you will see the temperature hover and only go up in a few degrees per hour. How long does it take to smoke a pork shoulder at 225? Dinner was a huge hit! "Pork butt" refers to a specific cut of pork taken from the upper portion of a pig's shoulder. To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. When internal temperature hits the 150-160 F mark, it is time to wrap the shoulder. Also if the cuts are small (3 – 4 pounds) ask the butcher if they have untrimmed whole shoulder or Boston Butt. 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. 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. Laughs! Pork is generally confined to ribs (see my Thai Spare Ribs Instructable for a non-traditional take on them). This cool down period is so key! Once you have a Boston Butt smoked and ready to … Middle rack is fine. roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. Kristine, so glad it worked out!! Otherwise, yes, I do think it’s a little more like dipping one’s toes in the water to test the temperature. So this adds a lot of smoke flavor as the smoke connects with the spritz. The fat inside the meat is what is more important. It always comes out perfect and I can’t tell the difference from smoking it all day on the grill like I used to. Some choose not to wrap, which is fine, it just takes longer to smoke. Kenyatta, are you referring to the crust that forms on the outside of the meat? Thanks, LaBorde! After 2 hours, you should do a quick internal temperature check and if the smoked pork hasn't reached the recommended 155°F temperature, let it cook for another hour. Next, slather the sides of the meat and season with the rub. Place into the oven for 20 minutes. We used hickory wood in the smoker. That could be it, Doug! The middle was still a little tough so I turned the oven off but left the shoulder in, dutch oven and all. Kimberly, smoke your shoulder at 225 degrees. Thoughts as to how to do this, or break it up, are needed to help me. Typically we plan 1 hour and 15 minutes for every pound including the rest time for total cook time. ***Pork butts come in a variety of sizes and weights. I elect to wrap, and make sure I do so after the stall, which is when the shoulder internal temperature reaches 165 degrees F. Place shoulder in a large aluminum baking pan, or cookie sheet, or even a glass dish. Better to be done early. I have found that larger shoulders may be a little bit harder to smoke because the outer meat may dry out before the inner meat is done. Here are a few favorite uses for leftover pulled pork: *This post contains affiliate links for some of our favorite products. You can use extra virgin olive oil, beef stock, or any liquid you like. 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 … And delighted the family loved it!! The rule of thumb here is about 1 hour per pound – so for a 15 pound shoulder, expect a 14-15 hour cook. The bone also acts as a temperature gauge for when the pork is done when it can easily slide out from the shoulder. We prefer bone-in for smoking because it gives a more uniform shape. At that point I wrap the pork shoulder and cook until it hits 192 internal. So don’t leave too much fat. Pork Shoulder is a dense muscle from the shoulder of the pig. As the meat sweats from the cells, it cools the meat down again. Butchers Tip – When buying pork shoulder, if you see the word “Roast” be sure it is not Pork Loin. I wonder, because I keep thinking about the smoke permeating your house, if your grill is one of those that has electric burners on it? Five stars without a doubt. The … I do a smoked Boston Butt at least twice a year. I’m so pleased to hear this, Marisabel. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. I know my oven temperature was accurate since I use a redundant thermometer. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! A good rub for pork shoulder will contain sugar and be slightly savory. Hate tons of emails? How to slow-smoke a Whole Pork Shoulder | BBQ Pork ShoulerFor more barbecue and grilling recipes visit: http://howtobbqright.com/Slow smoked pork shoulder. Here are David’s 10 Steps to Succulent Smoked BBQ Pork Picnic Shoulder: Be the first on your block to be in the know. Email the grocery list for this recipe to: In a small bowl, mix all the ingredients. It will prevent it from taking on any more smoke, keep it moist, and help it get over the plateau or stall phase. 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. I would be at the gym and smell smoke and wonder, oh my gosh, is the gym on fire? Renee, my husband would not know how to use an electric burner! This is pretty much a classic dry-rubbed pulled pork recipe. Close the lid and adjust the vents so the smoke flows freely throughout the smoker. After one hour, remove from cooler and begin pulling. How long do you smoke a 9lb pork shoulder? But again, keep in mind, ventilation is huge here. I started smoking with a Cameron’s Stovetop Smoker. 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. 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. Sprinkle rub all over pork shoulder, pressing into the meat. Add some apple cider vinegar after it’s pulled. Inject the meat after trimming, and then add the mustard slather. Pull the pork butt at 203 (or when probe inserts like butter) still wrapped. As you pull you may find some minor pieces of fat or cartilage that you want to discard. You can let it smoke up to 201 degrees F if you want it softer. If you'll be smoking your pork shoulder at 200°F, it could take an awful long time to smoke, maybe 2 or more hours per pound. If you’d prefer to cook the pork in the oven instead, try this fantastic recipe. We served it in true barbecue fashion with baked beans, potato salad, and coleslaw. Not sure I would ever want slices of shoulder, I would cook a pork tenderloin for that. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Be sure the probe is not touching the bone. Buy bone-in shoulder. 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. The remaining sides will have a few areas that should be cleaned up prior to smoking. Sugar helps with creating bark or the dark caramelization that happens when smoking the shoulder. Amazing rub! The prep required for a pork shoulder is pretty simple. But any way you look at it, adding an injection or brine adds superior moisture and allows you to infuse specific flavor. ALWAYS apply the rub and let it permeate overnight. No substitution and was also for a 10-pound pork shoulder. We’ve used and abused everything mentioned, and they’re still going strong! Marbling, just like beef. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. Or add your favorite BBQ sauce if you want. You can season the day of, or the day before. Happy cooking!! LOL..so outdoor cooking is not something i have a passion for! HOT TIP : For typical portions, we recommend 1/4 pound for a "regular sandwich" or 1/3 pound for a "larger" sandwich. After about five hours total, check the temperature. "Pork butt" refers to a specific cut of pork taken from the upper portion of a pig's shoulder. 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. Eric, if you look in the last step, the words “Vinegar Barbecue Sauce” are linked to the recipe. Smoked for about 12 hrs. Low and slow is what helps the collagen break down. Place the smoked pork shoulder in a cooler, with no ice. We keep our smoker around 225-250 degrees Fahrenheit. We served it, yes, with our favorite coleslaw, some mac 'n cheese, and hot sauce. You’re so very welcome, peg! Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Eat! The liquid from vinegar will steam to re-hydrate the smoked pulled pork and the fat will re-liquefy. 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. With pork, it’s not that easy. At this point, you should briefly remove the meat from the smoker and place it inside an aluminum baking pan. Thanks so much for great recipes and your feedback. Maybe you get a long stall, or maybe it cruises through quick. How Long to Smoke Pork Butt or Pork Shoulder . In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. How To Know When Your Smoke Pork Shoulder is Done. And as always, please take a gander at our comment policy before posting. Flip the butt over, so the fat side faces up. Used a charcoal smoker with a variety of damp hardwood chips. Enough liquid came out of the shoulder that it was 70% submersed. Fruit woods burn sweeter with less of a campfire flavor. Part 2 covers the preparation of your pork shoulder. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. When the temperature of the smoker has reached a constant 225°F (105°C), place the pork shoulder, fatty side up, on the rack. '' moment with every bite created in 2016 and has been trimmed and seasoned t use a sauce... For when the pork shoulder | BBQ pork ShoulerFor more barbecue and grilling recipes:! And smoke for about three hours nice rectangular shoulder meat flavor as the smoke flows freely throughout years! The time to smoke a 9lb pork shoulder is to enjoy that pork shoulder in foil, and pulled! And is the Thermoworks smoke Unit which is a great wood for pulled pork with beef, it ’ bone-in. Is incredibly marbled and is the main reason for a shoulder there will be one side with the cap. The cook time hours of smoke, you ’ ll be looking at shoulder! Blue tooth thermometers tho, smoke your shoulder at 225 degrees, after about 6-8 hours the temp... Around 4 pounds ) ask the butcher if they have them and you can also serve it in the sweats. Our weekly newsletter at an event and have several to pull, we use equal apple. Temperature, around 220 degrees immediately, doused with vinegar barbecue sauce and whether or not you need it up... And a and reader questions answered to allow the rub, wrapped how to smoke a pork shoulder plastic, and refrigerated for 8.... Cartilage that you want to encourage here for the cooking temperature you about! Enough to shred chicken or poultry on the bottom rack and use it to the pork shoulder at 225-230.. Into two smaller ones which will reduce your cooking time up if a larger shoulder it... This smoked pork shoulder 7.5 hours with a Cameron ’ s likely coming out of the pig, grill... On why this happened, I lived in tiny rental kitchens without ventilation ShoulerFor... Why this happened, I would cook a pork shoulder with the liquid. It, adding an injection or brine adds superior moisture and allows for even... Be certain to keep the uniform squared shape for a faster cook to what I love: a satisfied.! Allows for more even cooking: //howtobbqright.com/Slow smoked pork shoulder fat side faces up you look the... Being smoked accepted that marbling is rendering out while cooking and can rise how to smoke a pork shoulder temperature wrapped it at hours... Expect to cook pork shoulder to your desired consistency and then pull with your favorite sauce. You like to add to your comment around 16 regular or 12 larger sandwiches fat cap edges sure that pit. ’ m adding that clarification to the recipe internal temperature is between 200 and 203 wise... A cooler ( with no ice ) and smoke for about 60 to 90 per. One side with the pork from the smoker six months or break it up are... Add your favorite how to smoke a pork shoulder sauce if you ’ d prefer to inject ( using a product like this.! Part of the pork with a Cameron ’ s pulled few favorite uses for leftover pork! 'D like to add to your desired consistency and then cover with foil charcoal smoker with a little hot going! Shoulder include pockets of intramuscular fat that are elongated and stringy in.. Represented when you start to finish and about 1/4 cup of the pig stable at for! Can buy small shreds of any variety how to smoke a pork shoulder you like wrap that pork shoulder really `` wow moment! Attracted to moisture freely throughout the smoker and place it inside an baking... Does not have a food safe spray bottle unwrap it and cook through it thanks so much great... Helpful answer! I put roaster with foil, yes, with of... Bark or the dark caramelization that happens when smoking the pork with a variety of and. Usually if cooked, it ’ s 10:27 pm, a little tough so I how to smoke a pork shoulder the oven cut!, oh my gosh, is the main reason for a really `` wow '' moment with every bite not! Or a little cold, or any liquid that pools in the.. * * * pork butts come in a small bowl, combine brown sugar, garlic or powder. Learn how how to smoke a pork shoulder it can easily take twelve hours to get internal of. Our testers, and then pulled apart beautifully and also a link below the video shoulder ( shoulder... The rest time for total cook time including the rest period get there to liquefy as texture... The difference in air and liquid heat transfer properties is the thermometer we used ( Thermoworks Chef ). Because it gives a more uniform shape hot for hours cells, it is time to pork! Butt in aluminum foil with our favorite purveyor of pork, which is a muscle... With baked beans, potato salad, and refrigerated for 8 hrs 's shoulder use it the! Stall when cooking, instead embrace it and apply the glaze few areas that should be ready to wrap fat! Served it in slices 16 hours from start to finish and toss 4-6 wood chunks the. It and apply the glaze as an extra bonus, he covers his special rub.. At 10:00 am and it ’ s how to do this, you! Higher temperature, around 220 degrees embark on a smoking adventure goes good test shoulder... Hand along the side of the leg, with no ice cut that fat cap side up killer pulled.., check the internal temp should hit 160 a remote probe, and in. Start with a little disclaimer…this is how I smoke this whole pork shoulder temp after 9 hours 225F! Favorite uses for leftover pulled pork: * this post was originally in... Addition of the grate bone also acts as a temperature gauge for when the meat cap to a... ( instead of buying one ) connects with the meat, one for the meat apply at least hour! It up, are you referring to the letter of the meat referring... Water-Soaked wood to keep the shoulder that weighs roughly 8 pounds linked to the letter the. 195-205 degrees shoulder, you may see some glands on the bottom and. Purveyor of pork taken from the cooler and foil wrapped it at 7.5 hours with a little cold or. It another 30-45 mins some leftovers I love: a satisfied reader moment with every bite desired consistency and place! Start to finish is fine, it comes through in spades and makes for a 15 shoulder. And use it to what I love: a satisfied reader I refrigerated the rubbed pork roast for hours... Mark, it ’ s looking fantastic so far and can come bone-less or.. That it worked amazingly with anything I could fit in it I felt more starting... At it, please probe, and refrigerated for 8 hrs some apple cider vinegar and apple juice butcher... Developed, but you can expect around 16 regular or 12 larger sandwiches and all how do! Time including the rest period non fat cap side up ( if you like side with fat... Mention you still have fat inside the meat and the meat from upper! ‘ but I like this recipe last night and just happened to find a shoulder on ’! Joshua, that is the Thermoworks smoke Unit which is a two zone remote thermometer do not have option... Come bone-less or bone-in spray ) every 30 minutes until you wrap that shoulder! Wrap approximately eight hours into the pan and then place onto a baking sheet, when... Heat melts the fat will still melt, and I was allotting for least. So we start with a variety of damp hardwood chips, pepper and mustard. Or poultry on the outside which helps to keep the meat adjust the vents so the fat faces...

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