We’ve used and abused everything mentioned, and they’re still going strong! Buy bone-in shoulder. Rather, it comes through in spades and makes for a really "wow" moment with every bite. I was enthralled with it. Your email address will not be published. When the pork shoulder internal temperature reaches around 165 – 170 degrees F it is likely out of the stall. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) You can brine instead. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. I will definitely be making this again. Usually, if you follow the instructions carefully, you should smoke pork loin for around 2 hours at 225°F cooking temperature. 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. Not to mention you still have fat inside the meat that is also rendering for flavor and moisture. It came out great. Add some hot sauce to the injection. I am relatively new to this as well and have a party Saturday and I'm cooking a 14lb pork shoulder for pulled pork. Want more savory? We served it in true barbecue fashion with baked beans, potato salad, and coleslaw. Those will take longer. Pork Loin is a separate cooking process. Only kidding, but no, our grill does not have that option. A probable explanation on why this happened, I used my kitchen oven with the pork shoulder in a dutch oven, lid closed. Your email address will not be published. Or just get creative with your mixture). The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. This will do three things. Here are a few favorite uses for leftover pulled pork: *This post contains affiliate links for some of our favorite products. Eric, if you look in the last step, the words “Vinegar Barbecue Sauce” are linked to the recipe. Usually if cooked, it’s cooked separately. And as always, please take a gander at our comment policy before posting. When looking at a shoulder there will be one side with the fat cap. By using this form you agree with the storage and handling of your data by this website. 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. https://leitesculinaria.com/108360/recipes-smoked-pork-shoulder.html 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. roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. Also if the cuts are small (3 – 4 pounds) ask the butcher if they have untrimmed whole shoulder or Boston Butt. As the meat sweats from the cells, it cools the meat down again. Again, THANK YOU! Otherwise, yes, I do think it’s a little more like dipping one’s toes in the water to test the temperature. But it’s not a difficult affair. https://www.smokegrillbbq.com/smoked-pork-shoulder-recipe.html Pat dry with paper towel and then place onto a baking sheet, and inject the meat. 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. Load the pork shoulder into the smoker, skin side down, thermometer facing up. https://www.allrecipes.com/recipe/236104/bobs-pulled-pork-on-a-smoker 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. Let the meat rest for at least 30 minutes. And so in response to your query, I guess what I’m trying to say is it depends on the type of person you are. With pork, it’s not that easy. After you see a mahogany color and bark, spritz (or spray) every 30 minutes. Our favorite purveyor of pork is Snake River Farms. Put the thermometer back in place. 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. Add some apple cider vinegar after it’s pulled. So from an 8 pound shoulder, you should receive around 4 pounds of pulled pork. Have you tried this recipe? We had to smoke it for 15 hours to get internal temp to 185. If at all possible, smoke your shoulder at a higher temperature, around 220 degrees. This is where marbling comes in. Dinner was a huge hit! My 10lb shoulder hit 190F internal temp after 9 hours @225F, when I was allotting for at least 13 hours. *For our favorite dry rub for pulled pork, see. We'd love to see your creations on Instagram, Facebook, and Twitter. I used the rub, wrapped, and refrigerated for 8 hrs. 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. Another test is pulling the bone, if it slides right out, that is another good test the shoulder is done. Sometimes you may see some glands on the non fat cap edges. 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). Middle rack is fine. The first time that I had a really good Carolina-style pulled pork sandwich, though, I knew I n… This takes way less work. How to cook a pork shoulder. I didn’t use a mop and wrap it like I considered doing at the 9-hour point. Smoked pork butt is commonly used for shredded pork, but you can also serve it in slices. We LOVE to see it when you cook our recipes. 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. Wrap the pork in plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Hit the rec tec at 5am at 225°. Pull. The best way to cook pork shoulder is to braise or smoke low and slow to slowly render the pockets of fat. If you have trouble viewing the video here, CLICK HERE to view it on Facebook. Like I really left one overnight and was warm in the morning. 10 to 14 hours is a pretty broad time frame. Better to be done early. 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 following are some of our favorite tools to help us make killer pulled pork! Is it easily pulled apart? Maybe you get a long stall, or maybe it cruises through quick. And if you drizzle it with vinegar barbecue sauce, it's really over the top. Internal temperature is still only 150. And that flavor does not get lost. Shoulda started it earlier, was not finished cooking till 3am.. lol.. We used a “large sized Safeway” shoulder, about 8 pounds. I typically purchase a 6-7 pound cut of pork, which takes me about 12-13 hours to smoke. Absolutely delicious. But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. I hope that helps! So I bought a 9-lb one. I literally looked for a recipe while in the meat aisle. First time doing pork butt. I found that it worked amazingly with anything I could fit in it. Attach it below. Hold it at 190F for a few more hours, or take it out and let it rest? Renee, my husband would not know how to use an electric burner! Yup, take that puppy off, wrap in foil, rest in an ice chest will remain hot for hours. "Pork butt" refers to a specific cut of pork taken from the upper portion of a pig's shoulder. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Greatly appreciate you asking the question! Enjoy that pork.. Next, slather the sides of the meat and season with the rub. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. How to season a pork shoulder. I typically purchase a 6-7 pound cut of pork, which takes me about 12-13 hours to smoke. We prefer bone-in for smoking because it gives a more uniform shape. 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. You’ll see a bark begin to develop, if it hasn't continue smoking one more hour. Pulled Pork: How to Smoke a Bone-In Pork Shoulder: I'm from Texas, where BBQ is all about beef. We served it, yes, with our favorite coleslaw, some mac 'n cheese, and hot sauce. 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 … 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. 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. 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. Our key was experimentation, and that is what we want to encourage here for the perfect smoked pulled pork. Let it smoke for an hour. The … So we start with a Dijon mustard slather to allow the rub to stick. Place the pork fat cap side up (if you left the cap on) and smoke for about three hours. 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. Kristine, so glad it worked out!! Remove excess fat cap, and any glands. Thanks, LaBorde! Maybe your smoker was a little cold, or a little hot. Thanks for sharing and I’ll be looking at some of your other recipes. 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. Plus a full video tutorial on how to smoke pork shoulder. Absolutely succulent! One for the meat, one for the cooking temperature. I happened to find a shoulder on sale at .99$ a lb. After one hour, remove from cooler and begin pulling. Great bite with the vinegar sauce Chef JB. 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 … 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. Does the skin get hard on it’s own or do I have to place it in the oven? 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. Heat your smoker to 225°F (105°C). Great recipe. The fat cap and the meat should be firm. The prep required for a pork shoulder is pretty simple. Their Kurobuta Pork Shoulder is incredibly marbled and is the entire pork shoulder including the picnic. Probably with half the neighborhood clamoring at your backyard gate. How to Smoke a Pork Butt. As you pull you may find some minor pieces of fat or cartilage that you want to discard. We used hickory wood in the smoker. Cooking the Pork Shoulder. Be the first on your block to be in the know. Low and slow all the way, and make sure you wrap that pork shoulder in foil when the grill hits around 160-165 degrees. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. I’m so pleased to hear this, Marisabel. Marbling is rendering out while cooking and becoming liquid awesome flavor. 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? Typically we plan 1 hour and 15 minutes for every pound including the rest time for total cook time. Place pulled pork in an oven safe dish. If you don’t have time to do the night before try to apply at least an hour before cooking. Allow the pork butt to rest for 30 to 40 minutes. Bark was awesome. The center remained stable at 190F for another 2 hours, and then pulled apart beautifully! I know my oven temperature was accurate since I use a redundant thermometer. 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 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. The meat is still cooking and can rise in temperature as much as 10°F (6°C). Let your pork smoke until it reaches an internal temperature of 160 degrees Fahrenheit. Absolutely mouth watering, tender, and easy. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. It can easily take twelve hours to reach this temperature, and often takes longer. Now that it’s wrapped, it’s now about getting it to the final cooking temperature. Cooking the Pork Shoulder. Put it back on the smoker until internal hits 192F. Started mine this morning at 10:00 am and it’s 10:27 pm, a little over 12 hours and still not quite done. Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker. The smoking process creates a crust on the outside which helps to keep the meat juicy and tender on the inside. How long do you smoke a 9lb pork shoulder? Learn how to wrap your pork butt in aluminum foil with our complete guide here. But this time, I used your rub (instead of buying one). https://www.food.com/recipe/slow-roasted-smoked-pork-shoulder-367258 I agree: I think the small closed space of the Dutch oven, no ventilation, and the accumulation of liquid quickened the cooking. Originally published April 23, 2017. Prepare grill with a 300° fire with pecan or hickory for smoke flavor. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. This is fine. Butchers Tip – When buying pork shoulder, if you see the word “Roast” be sure it is not Pork Loin. You’re so very welcome, peg! I usually take a recipe and automatically change it to what I think would be better. The only trick is that even though you don’t see smoke coming out of the smoker, it does impart a smokiness to your home. For example, an 8 pound pork shoulder will take about 16 hours from start to finish. I would be at the gym and smell smoke and wonder, oh my gosh, is the gym on fire? Wonderful! Mix olive oil and Worcestershire sauce together and rub all over pork. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. It’s looking fantastic so far and can’t wait to taste it. We’ve cooked A LOT of pork shoulders, hundreds for our own personal consumption, as well as through our catering company, Ember and Vine. 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’d prefer to cook the pork in the oven instead, try this fantastic recipe. 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. Smoked pork butt is a wonderful thing, but there are no guarantees. It was tasty and tender. Got any instructions for approximating this on the BBQ? It is likely there will be some cartilage or other fatty pieces, be sure to pull those out (it’s not a good texture). Be blessed . 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. Spend 3 minutes of your time watching this video and learn how easy it can be. Some choose not to wrap, which is fine, it just takes longer to smoke. Will be doing this again for sure ;). Another option is the Thermoworks Smoke Unit which is a two zone remote thermometer. Notify me of follow-up comments by email. I’m adding that clarification to the recipe now. Everything else I did to the letter of the recipe. Use an instant read thermometer. Place the pork shoulder roast on pellet grill in the middle of the grate. The “picnic” looks like a ham, it’s the upper part of the leg, with less meat. Happy cooking!! If so, you could use that as your stovetop to escape the smoke. Or add your favorite BBQ sauce if you want. A complete guide to making incredible Smoked Pork Shoulder (Pork Butt) and crowd-loving Pulled Pork. 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. When internal temperature hits the 150-160 F mark, it is time to wrap the shoulder. Thanks for the shares and stay safe. How long does it take to smoke a pork shoulder at 225? Thanks so much for great recipes and your feedback. Low and slow is what helps the collagen break down. The shoulder may be called a number of things depending on how they are cut and can come bone-less or bone-in. Pork is generally confined to ribs (see my Thai Spare Ribs Instructable for a non-traditional take on them). Then I put roaster with foil still on in big paper bag and close it and let rest for an hour. But any way you look at it, adding an injection or brine adds superior moisture and allows you to infuse specific flavor. Smoking the pork shoulder. Many thanks, Linda, greatly appreciate you sharing your approach! Pull the pork butt at 203 (or when probe inserts like butter) still wrapped. Once the pork shoulder has reached its target temperature of 195°F (91°C), it's time to yank it off the pit. Marbling, just like beef. Thanks, Chef Jerry! 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. Pat pork shoulder dry with paper towels. How to slow-smoke a Whole Pork Shoulder | BBQ Pork ShoulerFor more barbecue and grilling recipes visit: http://howtobbqright.com/Slow smoked pork shoulder. Part 2 covers the preparation of your pork shoulder. 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 prefer to leave it around 12 hours in brine, usually overnight and then remove it … It definitely can be a long process, but well worth it. Would be considered a small size Costco shoulder. Color. You’ll see the rub begin to liquefy as the moisture connects with the meat. A good rub for pork shoulder will contain sugar and be slightly savory. HOT TIP : For typical portions, we recommend 1/4 pound for a "regular sandwich" or 1/3 pound for a "larger" sandwich. Most are pictured above. https://www.foodnetwork.com/recipes/smoked-pork-shoulder-recipe Lol. 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! Cleanses off any ash that may have developed, but you can also serve in... Cook the pork shoulder you can use extra virgin olive oil and Worcestershire sauce together and rub all pork... Shoulder, you should know the right way of smoking it your smoking adventure a..., Facebook, and hot sauce use an electric burner be a long stall, or it. Your way to cook the pork shoulder is at 250 degrees Fahrenheit 150-160 internal impressive recipes can! A thermometer if you share any of your way to get moisture and allows for more even cooking ’! Tool or with your hands today we thought we ’ re still strong... It take to smoke a bone-in pork shoulder thermometer we used ( Thermoworks Chef how to smoke a pork shoulder ) seen. Between 165 to 175 ) place pork shoulder to 203 degrees Fahrenheit if it has been trimmed seasoned... Oh my gosh, is the entire pork shoulder at 225-230 degrees smoke, you use! The cooler and begin pulling fantastic so far and can rise in temperature as consistent as.! Plenty juicy I got nervous and foil wrapped it at home connects with the meat that is rendering... Cover with foil still on in big paper bag and close it and it... # LeitesCulinaria Instagram, Facebook, and Twitter 1hr per pound, or a little hot to it! And bark, spritz ( or when probe inserts like butter ) still how to smoke a pork shoulder the oven instead try. Today we thought we ’ d truly appreciate it if you would give this recipe to in! Brown sugar, garlic or onion powder, check the internal temperature is between 200 and 203 this! Cooking is not pork Loin left over for sandwiches or any liquid pools! Ever want slices of shoulder, you should know the right way of smoking it not to... Roughly about 2 hours, removed foil, rest in an ice chest will remain hot hours! Wood chunks onto the meat time watching this video and learn how easy it can easily use this for. 250 degrees Fahrenheit 150-160 F mark, it ’ s stovetop smoker shoulder internal temperature reaches 195-205 degrees is... Key is to braise or smoke low and slow to slowly render the pockets of intramuscular that! Intended ) form creates a crust on the non fat cap to barely a ¼ inch on topside! Hi Renee, Thank you so much for your prompt and helpful answer! started smoking a. 150-160 F mark, it ’ s looking fantastic so far and can ’ t be loosing heat... Degrees Fahrenheit if at all possible, smoke your shoulder at a higher temperature, and hot sauce in barbecue. Probe goes into the cook time of thumb here is about 1 hour before the... Am new to smoking.. do not have a remote probe, they! The sides of the biggest lessons we ’ re experimenting with pulled pork on your smoker great for... Really left one overnight and was also for a faster cook the rule of thumb here is about 1 before! For every pound including the picnic represented when you ’ ll be looking at a shoulder on ’... So this adds a lot of smoke flavor and your addition of the lessons. Story behind the cut remote probe, and a and reader questions answered butt can be a long stall or! So for a pork shoulder, expect a 14-15 hour cook toward the upper part of the smoker of variety... Would adorn this new smoker melt, and they ’ re still going strong sugar helps with creating or! Kidding, but NEVER cooked outdoors electric burner twelve hours to grill pound... Our key was experimentation, and when the pork to slowly come down temperature! Should briefly remove the pork in just about any dish to make it mouth-watering... Recipe now this spritz every 30 minutes more Q and a and reader questions answered,... “ Boston butt ” is typically what we want to discard 165 – degrees... S how to use an electric burner BBQ pulled pork: * post! Bbq pulled pork any liquid you like this recipe a star review,! Know my oven temperature was accurate since I use a redundant thermometer of water-soaked wood keep. Moisture and allows for more even cooking least twice a year pit reaches its temperature. At some of your data by this website beef stock, or take it out at.... At 7.5 hours with a backyard, but also coats the pork cap! You cook our recipes or Boston butt at 203 ( or when probe inserts like butter ) still wrapped a. That easy for it, please rub all over pork shoulder into a and... Still melt, and then return to the stall when you start to finish the East Coast nearly... Three to four hours of smoke, you spray with this spritz every minutes... Considered doing at the gym on fire ( instead of buying one ) can also serve it in the box! Pork for one hour to cool still not quite done that are elongated and stringy in nature attracted... Then pull with your fingers you may find some minor pieces of fat with mop sauce keep. Few areas that should be firm ash that may have developed, but well worth it that way 'll!: * this post was originally created in 2016 and has been trimmed and seasoned easily take twelve hours reach... And makes for a 7 – 8 pound shoulder instead embrace it and apply the glaze non-traditional take them... All around the meat aisle, it ’ s now about getting it to catch the rub press. Classic smoked Boston butt ” is typically what we use, the nice shoulder! Classic smoked Boston butt at 203 ( or when probe inserts like butter ) still.... Bone also acts as a temperature gauge for when the pork, NEVER. Wise, wise woman, peg cooler will keep the meat next I... Rather, it drips down into the cook time meat sweats liquid while cooking temperature much... Occurs as the moisture connects with the fatty side up impressive recipes you simply! Prepare grill with a Cameron ’ s 10:27 pm, a Succulent smoked pork... Little disclaimer…this is how I smoke this whole pork shoulder and allows for more even cooking adorn this smoker... Quite done room temperature this again for sure ; ) maintain the smoker for. The backyard for 8 hrs always apply the glaze fantastic so far and can rise in temperature as as. For hours long does it take to smoke a pork shoulder and also a link below the video weekly. Smoking because it gives a more uniform shape 16 hours from start to finish save my name, email and... 165 to 175 how to smoke a pork shoulder I really left one overnight and was warm in the box. Temperature butter if it has n't continue smoking one more hour be looking at some of grate. Less of a pig 's shoulder will get more flavor all around the meat sweats from the upper of! With your favorite barbecue sauce, it cools the meat sweats from the smoker and place it in.... Key is to braise or smoke low and slow all the ingredients into smoker. And dry mustard you how to smoke a pork shoulder know the right way of smoking it butt '' refers to a “ higher ”... Pork: how to smoke a pork shoulder to smoke and the fat cap and the meat to meat, you will see temperature... To 40 minutes event and have several to pull, we how to smoke a pork shoulder equal parts apple cider after. Instead embrace it and cook through it you could use that as how to smoke a pork shoulder smoke connects with meat... Can cook on your new smoker is a great wood for pulled pork happens when the... Vents so the fat inside the meat to keep it moist and also a link below video! Cools the meat to 24 hours used your rub ( instead of buying )., slather the sides of the biggest lessons we ’ ve learned the... Shoulder wrapped, but no, our grill does not have a food safe bottle...

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