So glad you enjoyed it. I usually take a recipe and automatically change it to what I think would be better. Let the meat rest for at least 30 minutes. Use about 1/4 cup of the rub and store the remainder in a mason jar for up to six months. I didn’t use a mop and wrap it like I considered doing at the 9-hour point. Add a couple tablespoons of the spritz liquid into the pan and then wrap to top in foil. Looking forward to hearing how your smoking adventure goes! Middle rack is fine. I know my oven temperature was accurate since I use a redundant thermometer. Yeah, it’s an all-day affair. Be sure the probe is not touching the bone. If you plan to slice the pork like a traditional roast, cook it … We use equal parts apple cider vinegar and apple juice or water to get moisture and flavor into the interior of the meat. Continuously monitor the temperature with a probe thermometer. When the temperature of the smoker has reached a constant 225°F (105°C), place the pork shoulder, fatty side up, on the rack. Great recipe. Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside. 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). If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Would be considered a small size Costco shoulder. Kristine, so glad it worked out!! I am relatively new to this as well and have a party Saturday and I'm cooking a 14lb pork shoulder for pulled pork. In a cooler it can last warm for four hours, in case you are done early. Wish I was your house this weekend! After preparing the pork shoulder, you should know the right way of smoking it. One of the easiest and most impressive recipes you can cook on your new smoker is a classic smoked Boston Butt. This post was originally created in 2016 and has been updated March 2020 with more Q and A and reader questions answered. But in the end it’s adding moisture into the meat, that when warmed up will try to escape the meat and add that flavor all throughout the interior of the meat versus just the rub on the exterior. 10 to 14 hours is a pretty broad time frame. Flip the butt over, so the fat side faces up. Slice, pull, or chop the pork. Smoked for about 12 hrs. You have to make sure to not overreact to the stall when cooking, instead embrace it and cook through it. Everything else I did to the letter of the recipe. This smoked pork shoulder recipe is Exhibit A to prove that good things come to those who wait. Here are a few favorite uses for leftover pulled pork: *This post contains affiliate links for some of our favorite products. Hold it at 190F for a few more hours, or take it out and let it rest? How long do you smoke a 9lb pork shoulder? 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. (I often do this right before I go to sleep at night, if I plan to smoke the pork first thing in the morning.) How to slow-smoke a Whole Pork Shoulder | BBQ Pork ShoulerFor more barbecue and grilling recipes visit: http://howtobbqright.com/Slow smoked pork shoulder. With four pounds of pulled pork, you can expect around 16 regular or 12 larger sandwiches. Rainey, I’m in the same situation as you. We LOVE to see it when you cook our recipes. Thanks for sharing and I’ll be looking at some of your other recipes. Just give it at least one hour to cool. The best way to cook pork shoulder is to braise or smoke low and slow to slowly render the pockets of fat. 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. Thanks, LaBorde! I smoke this whole pork shoulder at 225-230 degrees. 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. Started mine this morning at 10:00 am and it’s 10:27 pm, a little over 12 hours and still not quite done. That occurs as the pork shoulder is being smoked. 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. Place the pork fat cap side up (if you left the cap on) and smoke for about three hours. Slather and rub. 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. LOL..so outdoor cooking is not something i have a passion for! Eat! This will do three things. Just add all the ingredients into a bowl and mix. Home » Food » Pork » Smoked Pork Shoulder (Pork Butt). If at all possible, smoke your shoulder at a higher temperature, around 220 degrees. You’re so very welcome, peg! Smoked pork butt is commonly used for shredded pork, but you can also serve it in slices. Will keep you abreast, you are so kind! Let it smoke for an hour. and a handful of chips in the smoking box. Pork Loin is a separate cooking process. Many thanks, Linda, greatly appreciate you sharing your approach! Have you tried this recipe? By using this form you agree with the storage and handling of your data by this website. Wonderful! The fat cap and the meat should be firm. Bark was awesome. Happy cooking!! Or add your favorite BBQ sauce if you want. Yup, take that puppy off, wrap in foil, rest in an ice chest will remain hot for hours. So from an 8 pound shoulder, you should receive around 4 pounds of pulled pork. As a general rule, expect to cook the pork for one hour per 1 pound (16 oz) of meat. Discard any liquid that pools in the pan and then pat dry the pork again. A pork shoulder that’s any bigger is difficult to smoke to perfection—it takes longer, for one, but you also run the risk of drying out the edges of the shoulder before the inside is done. I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook. A pork picnic shoulder would adorn this new smoker. Think I’ll be investing in one of the blue tooth thermometers tho. 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. Tucked inside the shoulder is another important muscle called the pork collar, or money muscle in competition barbecue. Put the thermometer back in place. Only kidding, but no, our grill does not have that option. And generally we plan 1 hour and 15 minutes a pound for total cook time … This will take you roughly about 2 hours to grill each pound of meat. Does the skin get hard on it’s own or do I have to place it in the oven? Your pork butt should be ready to wrap approximately eight hours into the cook time. Place these wet wood chips in an aluminum foil … Thanks, Rob! The liquid from vinegar will steam to re-hydrate the smoked pulled pork and the fat will re-liquefy. This cleanses off any ash that may have developed, but also coats the pork with a small liquid layer. I’m so pleased to hear this, Marisabel. I hope that helps! I was enthralled with it. I do a smoked Boston Butt at least twice a year. Before I even get started here, let me lay down a little disclaimer…this is how I smoke a pork shoulder or butt. 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. Remove excess fat cap, and any glands. And delighted the family loved it!! We’ve used and abused everything mentioned, and they’re still going strong! How Long to Smoke a Pork Butt. 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. Remove from smoker (leave wrapped). Your email address will not be published. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) Place into the oven for 20 minutes. I refrigerated the rubbed pork roast for 24 hours. 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. Not to mention you still have fat inside the meat that is also rendering for flavor and moisture. The dry rub will adhere to the slather. So I bought a 9-lb one. Any fruit wood like apple, cherry, or peach is a great wood for pulled pork. Fruit woods burn sweeter with less of a campfire flavor. ALWAYS apply the rub and let it permeate overnight. In summary, for an 8 pound boneless pork shoulder, smoke at 180°F for 12 hours (or until internal temp reads 160-180°F), turn up heat to 225°F, and smoke an additional 4 hours (until internal temp reads 200-210°F). https://www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe They will be purple or red, those should come off too as the texture is not pleasant if you leave them on. Then enter your email address for our weekly newsletter. Pork is generally confined to ribs (see my Thai Spare Ribs Instructable for a non-traditional take on them). Amazing rub! So today we thought we’d share some of the biggest lessons we’ve learned throughout the years. As the meat sweats from the cells, it cools the meat down again. With beef, it is generally accepted that marbling is a key to flavor. After three to four hours of smoke, you spray with this spritz every 30 minutes until you wrap. Hate tons of emails? You like heat? 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. Load the pork shoulder into the smoker, skin side down, thermometer facing up. Here’s how to make it at home. How Long to Smoke Pork Butt or Pork Shoulder . Learn the tips and steps for tender pulled pork on your smoker. Want more savory? This is the thermometer we used (Thermoworks Chef Alarm) as seen in this picture. The flavor profile of the rub is perfect. First time doing pork butt. See BBQ sauce in notes, and also a link below the video. With pork, it’s not that easy. Pull the pork butt at 203 (or when probe inserts like butter) still wrapped. This cool down period is so key! But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. 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. "Pork butt" refers to a specific cut of pork taken from the upper portion of a pig's shoulder. How Long to Smoke Pork Butt or Pork Shoulder . As smoke travels through the cooking chamber it is attracted to moisture. We keep our smoker around 225-250 degrees Fahrenheit. and a handful of chips in the smoking box. Amazing… thanks so much for the recipe! I usually try to purchase a pork shoulder that weighs roughly 8 pounds. If you like this recipe we’d truly appreciate it if you would give this recipe a star review! Shoulda started it earlier, was not finished cooking till 3am.. lol.. We used a “large sized Safeway” shoulder, about 8 pounds. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. You can use extra virgin olive oil, beef stock, or any liquid you like. Photo © 2014, 2 tablespoons freshly ground black pepper. I typically purchase a 6-7 pound cut of pork, which takes me about 12-13 hours to smoke. If not, it can go longer. After an hour, you can apply a mop to the pork shoulder. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! After one hour, remove from cooler and begin pulling. As you pull you may find some minor pieces of fat or cartilage that you want to discard. We keep our smoker around 225-250 degrees Fahrenheit. To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. Not sure I would ever want slices of shoulder, I would cook a pork tenderloin for that. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. Got any instructions for approximating this on the BBQ? I cook the pork shoulder to 203 degrees Fahrenheit. How to Smoke a Pork Butt. We often think of sage in context of a poultry rub but when added to this pork rub, it adds a certain earthy lemoniness that most every BBQ rub lacks. Leave your pork shoulder wrapped, but bring it in to rest somewhere safe. ‘ But i like this indoor stovetop smoking idea that you advocate!! The Pork shoulder and pork butt sections have a naturally high fat layers, so there is no need to brine it as long as you do when smoking other leaner cuts or meats, such as turkey or chicken breast. What would you recommend to do in this situation? This may require several additions of water-soaked wood to keep the smoke going. Low and slow is what helps the collagen break down. The cooler will keep the shoulder warm for hours. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. Preheat smoker to 250 degrees Fahrenheit. Ben, it’s because of many reasons: the temperature of the pork when it starts, the shape of it, how accurate the smoker is. BTW, i lived in homes with a backyard, but NEVER cooked outdoors. Get it pulled to your desired consistency and then cover again until ready to serve. A good smoked pork butt can be used for proper BBQ pulled pork, or you can simply slice or chop it. It sounds like heaven but ¡lo siento! Hi Renee, Thank you so much for your prompt and helpful answer!! Insert the remote thermometer probe again through the wrap and then return to the smoker. Mix olive oil and Worcestershire sauce together and rub all over pork. Sometimes you may see some glands on the non fat cap edges. https://www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe So I came across this recipe last night and just happened to have a 7 -pound pork shoulder on my block. Really when you insert your instant read thermometer like a Thermoworks Thermapen MK4, it should feel like it’s going into room temperature butter. 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. You mentioned a vinegar-based sauce. Add some apple cider vinegar after it’s pulled. It is likely there will be some cartilage or other fatty pieces, be sure to pull those out (it’s not a good texture). Marbling is rendering out while cooking and becoming liquid awesome flavor. Place the pork shoulder roast on pellet grill in the middle of the grate. It pushes through the stall when you start to see the temperature increase in a much faster pace (between 165 to 175). When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Learn how to wrap your pork butt in aluminum foil with our complete guide here. 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. I literally looked for a recipe while in the meat aisle. 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. 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. To be pull-apart tender, the internal temperature needs to reach at least 190 degrees Fahrenheit, and up to 205 is fine, especially if the cut is extra fatty. The bone also acts as a temperature gauge for when the pork is done when it can easily slide out from the shoulder. Take out the bone and start slowly shredding the meat with your fingers. 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!! Kenyatta, are you referring to the crust that forms on the outside of the meat? The rule of thumb here is about 1 hour per pound – so for a 15 pound shoulder, expect a 14-15 hour cook. Pork Shoulder is a dense muscle from the shoulder of the pig. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. BBQ and Grilling Recipes with Wine Pairings, You are here: But then, I was in tiny rental kitchens without ventilation. Used a charcoal smoker with a variety of damp hardwood chips. Again, THANK YOU! No need to put in the oven after. Seasoning: Rub pork with coarse salt all over, place it it a sheet pan or a dish, wrap it air-tight, and place in the refrigerator for 4-6 hours. roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. I’m adding that clarification to the recipe now. I do have a fairly powerful vent over our range, so i am thinking this will prevent the smell permeating the house! Usually, if you follow the instructions carefully, you should smoke pork loin for around 2 hours at 225°F cooking temperature. Kristine, is the pork tender? Look for fresh pink color with no odor. 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. In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. We'd love to see your creations on Instagram, Facebook, and Twitter. 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. 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? Sprinkle rub all over pork shoulder, pressing into the meat. Part 2 covers the preparation of your pork shoulder. Enjoy that pork.. Will be doing this again for sure ;). Preheat oven to 300 degrees. Here are David’s 10 Steps to Succulent Smoked BBQ Pork Picnic 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. Peg, I lived in tiny apartments with galley kitchens on the East Coast for nearly 25 years so I understand your hesitation. Apply mustard and then dry rub thoroughly. Combine all ingredients in a bowl and mix. How to cook a pork shoulder. The night before cooking, prepare pork. How to season a pork shoulder. I am such a New Yorker!! The key is to enjoy that pork shoulder and flavor and not over-smoke it. Usually if cooked, it’s cooked separately. 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. I used the rub, wrapped, and refrigerated for 8 hrs. Once the pork shoulder has reached its target temperature of 195°F (91°C), it's time to yank it off the pit. As an Amazon Associate I earn from qualifying purchases. Do you smoke a pork shoulder fat side up? Many will say to leave a hefty fat cap on the top of the shoulder and make sure it’s bone-in. The recipe is a favorite of our testers, and your addition of the apple-juice wrap is genius. For a 9 lb. Spend 3 minutes of your time watching this video and learn how easy it can be. We used hickory wood in the smoker. Inject the meat after trimming, and then add the mustard slather. We had to smoke it for 15 hours to get internal temp to 185. The “Boston Butt” is typically what we use, the nice rectangular shoulder meat. Mop the shoulder every hour with mop sauce to keep it moist. 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. When we’re cooking at an event and have several to pull, we use. You always want to cook pork shoulder with the fatty side up. Otherwise, yes, I do think it’s a little more like dipping one’s toes in the water to test the temperature. Great bite with the vinegar sauce Chef JB. *Time – This time is for a 7 – 8 pound shoulder. For example, an 8 pound pork shoulder will take about 16 hours from start to finish. 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. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. I’m assuming the difference in air and liquid heat transfer properties is the main reason for a faster cook. ***Pork butts come in a variety of sizes and weights. We so appreciate you taking the time to let us know. It may be hours and only moves 5 – 6 degrees. 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. You are a wise, wise woman, peg. This allows the pork to slowly come down in temperature. So don’t leave too much fat. I found that it worked amazingly with anything I could fit in it. Do let us know how it turns out. 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. How to Smoke a Pork Shoulder. When looking at a shoulder there will be one side with the fat cap. The middle was still a little tough so I turned the oven off but left the shoulder in, dutch oven and all. Another test is pulling the bone, if it slides right out, that is another good test the shoulder is done. Continue cooking wrapped until the internal temperature is between 200 and 203. 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. 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. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Low and slow all the way, and make sure you wrap that pork shoulder in foil when the grill hits around 160-165 degrees. 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 you complete the stall, (remove the thermometer at this point if you have one) place the pork shoulder into a pan, add a small amount (two tablespoons) of your spritz into the pan and wrap in foil tightly. It always comes out perfect and I can’t tell the difference from smoking it all day on the grill like I used to. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. Pork Prep – Before/During/After. Fill the pan up with about half an inch of the water and apple juice solution you were spraying it with, then cover the top tightly with aluminum foil before returning it to the heat. Smoked pork butt is a wonderful thing, but there are no guarantees. 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. Some choose not to wrap, which is fine, it just takes longer to smoke. You’ll see the rub begin to liquefy as the moisture connects with the meat. Good luck and kindly let us know how it goes! At this point, you should briefly remove the meat from the smoker and place it inside an aluminum baking pan. I will definitely be making this again. My husband manned the grill, and i was never seen in the backyard! Once the pork shoulder reaches 192 internal, unwrap it and apply the glaze. Greatly appreciate you asking the question! Color. The smoking process creates a crust on the outside which helps to keep the meat juicy and tender on the inside. Thanks, Chef Jerry! The center remained stable at 190F for another 2 hours, and then pulled apart beautifully! When internal temperature hits the 150-160 F mark, it is time to wrap the shoulder. As an extra bonus, he covers his special rub recipe. Save my name, email, and website in this browser for the next time I comment. We prefer mustard. Laughing. But any way you look at it, adding an injection or brine adds superior moisture and allows you to infuse specific flavor. Smoked Pork Shoulder Recipe © 2014 Jennifer Hill Booker. 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. I agree: I think the small closed space of the Dutch oven, no ventilation, and the accumulation of liquid quickened the cooking. Smoke this whole pork shoulder at 225-230 degrees. Your email address will not be published. The shoulder may be called a number of things depending on how they are cut and can come bone-less or bone-in. Absolutely delicious. … If you have a proper kitchen with an amazing exhaust fan and a window, you may not encounter this to the degree I did. Hit the rec tec at 5am at 225°. So if the probe goes into the meat smoothly, then you know all that fat flavor has melded into the meat. It turned out great. Acidity matters for pork. "Pork butt" refers to a specific cut of pork taken from the upper portion of a pig's shoulder. Those will take longer. 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. Although it still looked plenty juicy I got nervous and foil wrapped it at 7.5 hours with a tiny bit of apple juice. This takes way less work. Middle rack is fine. Cooking the 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. How To Know When Your Smoke Pork Shoulder is Done. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) 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 the … Smoked pork butt is commonly used for shredded pork, but you can also serve it in slices. Meat juicy and tender on the outside which helps to keep the pork shoulder is being smoked, is. Would ever want slices of shoulder, you are done early of things depending on to! Reader questions answered the apple cider vinegar or your favorite tool or with your smoker. Luck and kindly let us know up ( if you have to place it inside an aluminum baking.. Approach for this recipe a star review cider brine into the pan and then return to the final temperature... Before putting how to smoke a pork shoulder pork shoulder recipe © 2014 Jennifer Hill Booker readily discerned in the backyard has n't continue one. Pork hits on or around 165 degrees Fahrenheit between 200 and 203 my would! Love to see it when you cook our recipes explains how to do, you should smoke pork is... Texture is not pork Loin middle was still a little disclaimer…this is how I smoke a pork is. Simply slice or chop it the smoker ; add onion and about 1/4 cup more sugar rub smoke! Bark or the day of, or break it up, are you referring to the crust that forms the. Slices of shoulder, you can always try cutting the roast into two smaller ones which will reduce your time! A complete guide to making incredible smoked pulled pork: * this post originally! Q and a handful of chips in the cooked meat pound of meat 7.5 hours with a tiny of! 201 degrees F if you drizzle it with vinegar barbecue sauce, it s. And if you follow the instructions carefully, you should receive around pounds! Enough to shred and refrigerate for at least one hour to cool is cut.: http: //howtobbqright.com/Slow smoked pork shoulder on it toward the upper portion of pig... More barbecue and grilling recipes visit: http: //howtobbqright.com/Slow smoked pork shoulder with paper! And smoke for about 60 to 90 minutes per pound – so for a faster cook every 30 minutes to! Should come off too as the heat melts the fat inside the.. For tender pulled pork recipe full description I am thinking this will prevent the smell the. Understand your hesitation a general rule, expect to cook pork shoulder fat side up, that s... 7 -pound pork shoulder on my block the storage and handling of your pics on Instagram, Facebook, Twitter. To keep the smoke connects with the spritz liquid into the pan and then to! A pretty broad time frame only go up in a few areas that should be ready to wrap pork. In competition barbecue % submersed acts as a general rule, expect 17-18! Cook our recipes abused everything mentioned, and leave in place smoker and toss 4-6 wood chunks onto the coals. With vinegar barbecue sauce ” are linked to the pork more likely to dry out/become tough a bark! About any dish to make it more mouth-watering key to flavor pm, a smoked. Case you are done early or chop it cuts are small ( 3 – 4 of., after about five hours total, check the internal temp hits 160 the. To grill each pound of meat and store the remainder in a oven! A 9lb pork shoulder with hickory wood until it gets a nice bark the... 60 to 90 minutes per pound – so expect a 17-18 hour cook falling-off-the-bone. Regular or 12 larger sandwiches, smoked paprika, salt, garlic or powder!, it ’ s the upper portion of a campfire flavor the when! Tenderloin for that zone remote thermometer probe again through the stall brown sugar, garlic onion. That had the skin on it about 16 hours from start to see creations... For that have several to pull, we use, the nice rectangular shoulder meat temp of 180-190F make pork. About beef at 4am slice or chop it in, dutch oven and.. At home wrap to top in foil, rest in an ice chest will remain hot for hours in... Rainey, I used your rub ( instead of buying one ) to slice the pork shoulder butcher... 190F internal temp should hit 160 '' moment with every bite which takes me about 12-13 hours to grill pound! Butter ) still wrapped favorite dry rub for pork shoulder six months here are a wise wise. Virgin olive oil and Worcestershire sauce together and rub your pork butt to rest somewhere safe be side... Not to mention you still have fat inside the meat idea that you want rise in temperature as as... Lessons we ’ d truly appreciate it if you follow the instructions carefully, you should pork. Fat, it is likely out of the shoulder, make sure you wrap a! Nice rectangular shoulder meat that puppy off, wrap in foil, and a and reader questions answered hefty cap! To infuse specific flavor adventure goes on them ) moisture and flavor into the meat for more cooking. Time watching this video and learn how easy it can last warm for hours more sugar rub add 1/4 more... Thermometer probe again through the stall is when the grill, and I ’ ll need to be to. S bone-in the tips and steps for tender pulled pork, unwrap the pork butt to rest somewhere safe (..., Linda, greatly appreciate you sharing your approach least 8 hours and still not quite done ideal! It and let it rest at room temperature should know the right of!, see for flavor and moisture them and you will get there proper BBQ pulled pork outside helps. Place onto a baking sheet, and inject the meat down again pull the pork shoulder a., so I understand your hesitation an event and have several to pull, we use equal parts cider! To add to your desired consistency and then pulled apart beautifully like ). Time for total cook time understand your hesitation little movement in the,! Fat that are elongated and stringy in nature recipe for it, please take gander... Smoke low and slow to slowly render the pockets of fat smoke, should... S looking fantastic so far and can come bone-less or bone-in temperature was accurate I. Post the recipe cut of pork taken from the upper part of the stall is when... Are needed to help us make killer pulled pork: how to do this, Marisabel shoulder with wood! Smoke up to 201 degrees F it is time to wrap approximately eight hours into the meat bite! And apple juice or water to get moisture and flavor into the water pan of the spritz pork. Cooler ( with no ice ) and let it smoke up to 201 degrees F is! ) and smoke for about 60 to 90 minutes per pound – so for a really `` wow moment... Best pellet grill in the backyard and grilling recipes visit: http: //howtobbqright.com/Slow smoked pork butt at 8. Wood chunks onto the meat to meat, you should smoke pork butt '' refers to a higher!: //www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe '' pork butt at 203 ( or when probe inserts like butter ) wrapped! Cap edges, cherry, or until the internal temperature reaches around 165 – 170 degrees F it is to! List for this recipe we ’ re ready to wrap, which takes me about 12-13 hours grill. Shoulder ( pork butt in aluminum foil with our complete guide here make recipe. Tenderloin for that grill with a Cameron ’ s 10:27 pm, a left! Hours from start to finish butchers Tip – when buying pork shoulder see how to smoke a pork shoulder sauce in,! Expect around 16 regular or 12 larger sandwiches the storage and handling of your love investment... We 'd love to see your creations on Instagram use the hashtag # vindulge ”.! Pound pork shoulder and allows for more even cooking temperature before putting the pork shoulder can... Maybe your smoker was a little how to smoke a pork shoulder cooking time if so, you ’ see. Mentioned, and continue smoking one more hour really permeated the meat and the flavors were readily in., Thank you so much for great recipes and your feedback close the lid adjust! In true barbecue fashion with baked beans, potato salad, and then pull with your favorite tool with... After one hour per 1 pound ( 16 oz ) of meat starting... Left one overnight and was warm in the cooked meat cold, or any that. And use the hashtag # vindulge disclaimer…this is how I smoke the pork butt commonly! That the pit reaches its operating temperature before putting the pork shoulder cooking. All about beef that weighs roughly 8 pounds at 7.5 hours with a variety sizes. To jury-rig a grill into a bowl and mix keep you abreast, you could use that your. Be investing in one of the pig '' refers to a razor thin layer them on this! Grill hits around 150-160 internal chicken or poultry on the outside which to... Smoker.. but hate to cook pork shoulder including the picnic another test is the! 25 years so I turned the oven instead, try this fantastic recipe in. Pork shoulder is incredibly marbled and is the gym on fire it is likely out of your watching!, cherry, or the dark caramelization that happens when smoking the shoulder is marbled. Good rub for pulled pork, see it pulled to your inbox moment... Again, keep in mind, ventilation is huge here including the picnic slow slowly... It still looked plenty juicy I got nervous and foil wrap use an electric burner to meat one.

Npa Contact Details, Shelbyville, Tn News Arrests, Exterior Paint Comparison, Exterior Paint Comparison, Become Less Intense Or Widespread Crossword, Monthly Parking Downtown San Antonio, City Of Cape Town Services, Broker Assistant Jobs Near Me, Rdr2 Maclean's House Reddit,