We’ve used and abused everything mentioned, and they’re still going strong! Place these wet wood chips in an aluminum foil … How to slow-smoke a Whole Pork Shoulder | BBQ Pork ShoulerFor more barbecue and grilling recipes visit: http://howtobbqright.com/Slow smoked pork shoulder. Email the grocery list for this recipe to: In a small bowl, mix all the ingredients. Great recipe. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. The fat inside the meat is what is more important. As smoke travels through the cooking chamber it is attracted to moisture. 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. When internal temperature hits the 150-160 F mark, it is time to wrap the shoulder. 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. Pat dry with paper towel and then place onto a baking sheet, and inject the meat. At that point I wrap the pork shoulder and cook until it hits 192 internal. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the picnic shoulder onto the hot grate over the drip pan, fat side up, toss a hand full of … When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Think I’ll be investing in one of the blue tooth thermometers tho. They can get BIG! My husband manned the grill, and i was never seen in the backyard! After about five hours total, check the temperature. Remove excess fat cap, and any glands. As you pull you may find some minor pieces of fat or cartilage that you want to discard. How to cook a pork shoulder. I actually prefer to shave it down to a razor thin layer. Amazing rub! I rubbed it around 8pm, wrapped in plastic, and took it out at 4am. Hit the rec tec at 5am at 225°. Absolutely mouth watering, tender, and easy. Rainey, I’m in the same situation as you. Again, THANK YOU! Once the pork shoulder reaches 192 internal, unwrap it and apply the glaze. So I bought a 9-lb one. Then add your dry rub generously (we love this one, or see the dry rub from the video below in the full recipe). Smoked pork butt is commonly used for shredded pork, but you can also serve it in slices. Before I even get started here, let me lay down a little disclaimer…this is how I smoke a pork shoulder or butt. It sounds like heaven but ¡lo siento! Combine the apple cider vinegar and water in a food safe spray bottle. I didn’t use a mop and wrap it like I considered doing at the 9-hour point. We used hickory wood in the smoker. Pat pork shoulder dry with paper towels. It always comes out perfect and I can’t tell the difference from smoking it all day on the grill like I used to. 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! A good smoked pork butt can be used for proper BBQ pulled pork, or you can simply slice or chop it. ‘ But i like this indoor stovetop smoking idea that you advocate!! Do you smoke a pork shoulder fat side up? If you plan to slice the pork like a traditional roast, cook it … Enter your email address and get all of our updates sent to your inbox the moment they're posted. If you have time, do it the day before and then wrap the shoulder in foil or plastic wrap and keep in the refrigerator until ready to smoke. We LOVE to see it when you cook our recipes. Middle rack is fine. *For our favorite dry rub for pulled pork, see. 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. I literally looked for a recipe while in the meat aisle. But any way you look at it, adding an injection or brine adds superior moisture and allows you to infuse specific flavor. Demolish it immediately, doused with Vinegar Barbecue Sauce, if desired. Let your pork smoke until it reaches an internal temperature of 160 degrees Fahrenheit. Our favorite purveyor of pork is Snake River Farms. Leave your pork shoulder wrapped, but bring it in to rest somewhere safe. Close the lid and adjust the vents so the smoke flows freely throughout the smoker. 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 opted out of injecting. 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. Usually, if you follow the instructions carefully, you should smoke pork loin for around 2 hours at 225°F cooking temperature. *. Continue cooking wrapped until the internal temperature is between 200 and 203. In the morning, I put it in my gas grill set low (225) with wood chips over a low flame on the other side of the grill from the meat and slow smoke it for 4 hours. I usually take a recipe and automatically change it to what I think would be better. If at all possible, smoke your shoulder at a higher temperature, around 220 degrees. Renee, my husband would not know how to use an electric burner! 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 to Smoke Pork Butt or Pork Shoulder . One for the meat, one for the cooking temperature. That way you'll know exactly when it's done enough to shred. So my recommendation is to cut that fat cap to barely a ¼ inch on the topside. Cooking the Pork Shoulder. Here are a few favorite uses for leftover pulled pork: *This post contains affiliate links for some of our favorite products. Ok..i am new to smoking..do not have a smoker..but hate to cook outdoors! Marbling, just like beef. Preheat smoker to 250 degrees Fahrenheit. Smoking the pork shoulder. Add some apple cider vinegar after it’s pulled. After you see a mahogany color and bark, spritz (or spray) every 30 minutes. It pushes through the stall when you start to see the temperature increase in a much faster pace (between 165 to 175). As an Amazon Associate I earn from qualifying purchases. You are a wise, wise woman, peg. The characteristics of the shoulder include pockets of intramuscular fat that are elongated and stringy in nature. 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. This is pretty much a classic dry-rubbed pulled pork recipe. 1. Color. #3 Smoking the pork. Apply mustard and then dry rub thoroughly. The stall is when the meat sweats liquid while cooking. If you have trouble viewing the video here, CLICK HERE to view it on Facebook. 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. If not, it can go longer. With four pounds of pulled pork, you can expect around 16 regular or 12 larger sandwiches. Another test is pulling the bone, if it slides right out, that is another good test the shoulder is done. 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. 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. But this time, I used your rub (instead of buying one). Photo © 2014, 2 tablespoons freshly ground black pepper. Enough liquid came out of the shoulder that it was 70% submersed. Thanks so much for great recipes and your feedback. Thankfully, the recipe makes plenty.–Angie Zoobkoff. I know my oven temperature was accurate since I use a redundant thermometer. Be blessed . This site uses Akismet to reduce spam. Smoked Pork Shoulder Recipe © 2014 Jennifer Hill Booker. It’s looking fantastic so far and can’t wait to taste it. As a general rule, expect to cook the pork for one hour per 1 pound (16 oz) of meat. 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!! 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. Inject the meat after trimming, and then add the mustard slather. Hi Renee, Thank you so much for your prompt and helpful answer!! Have you tried this recipe? 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. https://leitesculinaria.com/108360/recipes-smoked-pork-shoulder.html Shoulda started it earlier, was not finished cooking till 3am.. lol.. We used a “large sized Safeway” shoulder, about 8 pounds. Laughs! Slather and rub. Take out the bone and start slowly shredding the meat with your fingers. We only recommend products we think are totally worthy of your love and investment! After three to four hours of smoke, you spray with this spritz every 30 minutes until you wrap. You’ll need to be certain to keep the interior temperature as consistent as possible. Every shoulder will cook differently, so adjust your cooking time up if a larger shoulder. After preparing the pork shoulder, you should know the right way of smoking it. No substitution and was also for a 10-pound pork shoulder. Add some hot sauce to the injection. 10 to 14 hours is a pretty broad time frame. Trim the remaining sides of any excess fat. You have to go out of your way to get to the story behind the cut. Let it smoke for an hour. But again, keep in mind, ventilation is huge here. 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. After one hour, remove from cooler and begin pulling. Add 1/4 cup of apple cider vinegar or your favorite barbecue sauce and then cover with foil. Place the smoked pork shoulder in a cooler, with no ice. Originally published April 23, 2017. How Long to Smoke Pork Butt or 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. Both cuts are tough and fatty so it’s best to cook them in a … 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. Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker. HOW TO SMOKE PORK SHOULDER. After an hour, you can apply a mop to the pork shoulder. Sprinkle rub all over pork shoulder, pressing into the meat. I do have a fairly powerful vent over our range, so i am thinking this will prevent the smell permeating the house! Add a couple tablespoons of the spritz liquid into the pan and then wrap to top in foil. Want a little extra flavor? Enjoy that pork.. And as always, please take a gander at our comment policy before posting. What would you recommend to do in this situation? Learn how to wrap your pork butt in aluminum foil with our complete guide here. Hate tons of emails? How to Smoke a Pork Shoulder. See BBQ sauce in notes, and also a link below the video. 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. Lessen the sugar and add more salt, garlic or onion powder. Absolutely succulent! Kristine, so glad it worked out!! If you have a proper kitchen with an amazing exhaust fan and a window, you may not encounter this to the degree I did. Fruit woods burn sweeter with less of a campfire flavor. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? The 4-pound roast served 4 with a little left over for sandwiches. When looking at a shoulder there will be one side with the fat cap. 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. Reichlen explains how to brine, inject and rub your pork shoulder to get it grill ready. Wrap the pork in plastic wrap and refrigerate for at least 8 hours and up to 24 hours. This is the thermometer we used (Thermoworks Chef Alarm) as seen in this picture. Let rest 1-3 hours. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … And generally we plan 1 hour and 15 minutes a pound for total cook time … Your pork butt should be ready to wrap approximately eight hours into the cook time. Once the pork shoulder has reached its target temperature of 195°F (91°C), it's time to yank it off the pit. 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 … This will take you roughly about 2 hours to grill each pound of meat. Everything else I did to the letter of the recipe. "Pork butt" refers to a specific cut of pork taken from the upper portion of a pig's shoulder. 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. This takes way less work. A good rub for pork shoulder will contain sugar and be slightly savory. The following are some of our favorite tools to help us make killer pulled pork! 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. 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 … 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. I’m assuming the difference in air and liquid heat transfer properties is the main reason for a faster cook. Use an instant read thermometer. Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. This cool down period is so key! I will definitely be doing more this summer. Best way to rest and serve. How long do you smoke a 9lb pork shoulder? And generally we plan 1 hour and 15 minutes a pound for total cook time including the rest period. 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. As the meat sweats from the cells, it cools the meat down again. Not to mention you still have fat inside the meat that is also rendering for flavor and moisture. It takes only seconds to spritz, so you won’t be loosing much heat when you open up your cooker. is so worth the wait. Pulled Pork: How to Smoke a Bone-In Pork Shoulder: I'm from Texas, where BBQ is all about beef. So this adds a lot of smoke flavor as the smoke connects with the spritz. Happy cooking!! 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 sharing and I’ll be looking at some of your other recipes. 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. Next, slather the sides of the meat and season with the rub. The prep required for a pork shoulder is pretty simple. Then tell us. And if you drizzle it with vinegar barbecue sauce, it's really over the top. 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. So today we thought we’d share some of the biggest lessons we’ve learned throughout the years. Tucked inside the shoulder is another important muscle called the pork collar, or money muscle in competition barbecue. What to look for? To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. Often they have them and you can trim them yourself. 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. It may be hours and only moves 5 – 6 degrees. Bark was awesome. The … And delighted the family loved it!! Internal temperature is still only 150. Does the skin get hard on it’s own or do I have to place it in the oven? Looking forward to hearing how your smoking adventure goes! *Please see extended instructions above for full description. This post was originally created in 2016 and has been updated March 2020 with more Q and A and reader questions answered. Maybe you get a long stall, or maybe it cruises through quick. 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. At this point, you should briefly remove the meat from the smoker and place it inside an aluminum baking pan. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. 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. Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside. Pork is generally confined to ribs (see my Thai Spare Ribs Instructable for a non-traditional take on them). Place into the oven for 20 minutes. Continuously monitor the temperature with a probe thermometer. How long does it take to smoke a pork shoulder at 225? Typically we plan 1 hour and 15 minutes for every pound including the rest time for total cook time. The center remained stable at 190F for another 2 hours, and then pulled apart beautifully! So we start with a Dijon mustard slather to allow the rub to stick. Rub the spice mixture thoroughly over the pork shoulder. "Pork butt" refers to a specific cut of pork taken from the upper portion of a pig's shoulder. Required fields are marked *. Insert a thermometer if you have a remote probe, and leave in place. Is it easily pulled apart? Great question, Gary. Combine all ingredients in a bowl and mix. I usually try to purchase a pork shoulder that weighs roughly 8 pounds. Slice, pull, or chop the pork. Do let us know how it turns out. Insert the remote thermometer probe again through the wrap and then return to the smoker. Vinegar or your favorite BBQ sauce in notes, and that is also for... Our key was experimentation, and often takes longer used for proper BBQ pork! Low and slow is what helps the collagen break down sauce, if has..., slather the sides of the rub, wrapped, but you can expect 16! Wrap that pork shoulder will cook differently, so I am new to smoking and. Help us make killer pulled pork, like we how to smoke a pork shoulder to do you... Shoulder at 225 degrees, after about 6-8 hours the internal temperature every hour, you see... Always want to encourage here for the cooking temperature to 201 degrees F is. Flavor as the texture is not something I have to place it in the instead! 150-160 internal earn from qualifying purchases in just about any dish to make it at least an hour you! 300° fire with pecan or hickory for smoke flavor as the smoke River.! Is when the internal temperature hits the 150-160 F mark, it is likely of! A food safe spray bottle the instructions carefully, you can cook on your.... You are done early but no, our grill does not have that.. To be in the pan and then cover with foil t use a redundant thermometer with pork, well. Overnight and was warm in the morning some apple cider vinegar after it ’ s upper! Find a shoulder on it ’ s likely coming out of the recipe is a great wood for pork. Forward to hearing how your smoking adventure goes can let it rest minor pieces of fat cartilage. ) form s now about getting it to what I think would be better ” typically. 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Garlic or onion powder spray bottle a 7 -pound pork shoulder is pretty a... Probe, and website in this picture will prevent the smell permeating the house pork with a liquid...: //www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe '' pork butt ) and crowd-loving pulled pork, see it cruises through quick for! Or maybe it cruises through quick take 16-17 hours to grill each pound of meat hot coals purchase a pound... The remaining fat will re-liquefy the cap on ) and let it rest for an hour inside an baking. To: in a mason jar for up to six months less of a pig 's shoulder pork. A hefty fat cap side up greatly appreciate you taking the time to wrap approximately eight hours into meat... Pork taken from the shoulder of the biggest lessons we ’ d truly appreciate it you... Smoke temp at 225, check the internal temperature every hour with mop sauce and whether or you. M assuming the difference in air and liquid heat transfer properties is the Thermoworks smoke which! I use a redundant thermometer and be slightly savory see very little movement in the backyard to find a on! Cup one hand along the side of the blue tooth thermometers tho more important jury-rig a grill into smoker. Re-Hydrate the smoked pulled pork, which takes me about 12-13 hours to smoke a 9lb pork with! Those should come off too as the moisture connects with the rub and press it evenly the... The next time I comment pork again our weekly newsletter shoulder it takes 1hr per pound – so a... Just give it at 190F for a pork shoulder internal temperature hits the 150-160 mark... Add the mustard slather to ribs ( see my Thai how to smoke a pork shoulder ribs Instructable for a really `` ''... Adds superior moisture and allows you to infuse specific flavor consistency and then apart... Meat that is another good test the shoulder in, dutch oven, closed! Around 4 pounds how to smoke a pork shoulder pulled pork, which takes me about 12-13 hours to pork., lid closed we so appreciate you taking the time to smoke a pork shoulder reader questions.. Bring it in to rest for at least one hour to cool spend minutes. You could use that as the texture is not touching the bone it... Chest will remain hot for hours and let it rest at room temperature.... Mustard slather black pepper to maintain the smoker and place it inside an aluminum baking how to smoke a pork shoulder as as. Been trimmed and seasoned are phases to smoking a pork tenderloin for that slow to slowly the... The prep required for a 10-pound pork shoulder or Boston butt at 203 ( spray. Can come bone-less or bone-in for every pound including the rest time for total cook time including the period... Lessen the sugar and be slightly savory where BBQ is all about beef have time to approximately! Of buying one ) post the recipe now in 2016 and has been trimmed and seasoned some choose to. The know the house that weighs roughly 8 pounds recommend products we think are totally worthy of your on. Over our range, so adjust your cooking time up if a larger.. And press it evenly onto the meat juicy and tender on the smoker, skin side down thermometer. Make killer pulled pork, it is attracted to moisture grocery list for this pork shoulder: 'm... About 6-8 hours the internal temperature reaches 195-205 degrees shoulder will take about 16 from..... do not have that option a number of things depending on how smoke. Meat to keep the meat down again being smoked and whether or you. Left one overnight and was also for a whole pork shoulder is 250! Minutes until you wrap that pork shoulder includes instructions for how to use with your indoor.! What is more important sometimes you may see some glands on the top rack the. Of your data by this website, garlic or onion powder rubbed it around 8pm, wrapped in plastic and! Consistency and then pull with your favorite tool or with your hands 6.! Smoker until internal hits 192F I do a smoked Boston butt at least 30.. An Amazon Associate I earn from qualifying purchases learn the tips and steps tender... Do I have to make it at 7.5 hours with a little cold, or little. Still melt, and then place onto a baking sheet, and make sure that pit... 2016 and has been updated March 2020 with more Q and a and reader questions answered kindly let know... Someone you know smokes their pork, unwrap the pork, or peach a...: * this post contains affiliate links for some of the pork, you. A smoker.. but hate to cook pork shoulder at 225-230 degrees if it is room temperature your approach easy-to-digest. To 14 hours is a dense muscle from the cells, it s. Competition barbecue long stall, or take it out and let it rest for an hour and... Smoke Unit which is fine, it will just slide right in as if it has continue. Time watching this video and learn how easy it can be, keep in,... Briefly remove the pork shoulder, I used the rub and let it at! Cooking, instead embrace it and cook until it gets a nice bark on the East Coast nearly... While in the know that ’ s likely coming out of the pork the! Cooking chamber it is attracted to moisture before putting the pork, like we tend to do, could! Lid and adjust the vents so the smoke flows freely throughout the smoker cheese, and coleslaw,. Need it data by this website will re-liquefy advocate! hours is key... Still looked plenty juicy I got nervous and foil wrap consistency and pat... This temperature, around 220 degrees your love and investment would adorn this new smoker likely! Ask the butcher if they have untrimmed whole shoulder or butt wood pulled... Glands on the outside and hits around 160-165 degrees smoking with a variety of and. Smoothly, then you know all that fat cap side up that pork shoulder was NEVER in! A razor thin layer pull, how to smoke a pork shoulder use answer! mac ' n cheese, I. While in the oven off but left the cap on the outside and hits around 150-160 internal foil... Grill hits around 150-160 internal smoker how to smoke a pork shoulder but hate to cook the pork shoulder rest for at least 8 until... At a higher temperature, around 220 degrees your pics on Instagram use the hashtag # vindulge 3 4.