This smoked pork shoulder recipe is probably one of the best smoker recipes my husband and I have ever tried!! I don’t believe you should rub it and let it sit for a long period of time. The cook time for a 4-pound pork shoulder smoking at 250 degrees is around 90 minutes per pound, but it is important to frequently monitor the internal temperature. Preheat, the smoker to 250°. While these woods are great for smoking pork, don’t let this list confine you. A butt is meatier and has more marbling than the pork 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. 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. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Another way is to use a thermometer the entire time for indications on when your pork may be done. More often than not, pork shoulders seem to win the popularity contest in the grocery stores. I don’t even know what it is about it, but golly is it delicious. How To Smoke Pork Butt {Our Best Smoked Pork Shoulder Recipe} There are a few cuts of pork that are suited to making pulled pork and they all come from the neck and shoulder area of the pig. Texas is often known for pecan or oak, while hickory is identified with Memphis BBQ. It is the perfect juicy, tender, and delicious BBQ dish to feed a crowd. My favorite meat is smoked pork 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. To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. We even dared to have guests for dinner… This recipe did not disapoint! Just like I always say, fat equals flavor. I don’t even know what it is about smoked pork, but golly is it delicious. We recommend reading: How To Build A Smoke House? Smoking obviously requires you to have a smoker and plenty of time to smoke it. Cut a corner this afternoon to try it and it is dry. Chef Billy's go-to tips that transform “blah” into “brilliant”! Don’t freak out if you feel your pork is incredibly fatty because most of it will cook off and help flavor it. I feel better. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. Take the foil off and use two forks to pull the … With the skin on, you’ll want to finish your shoulder over high heat to crisp it up. Repeat this process for the next 3 hours every hour with the same amount of spritzes. Use about 1/4 cup of the rub and store the remainder in a … Highly recommend this recipe. The end. How To Reheat: Add the desired amount to a large pot with a little bit of beef or chicken stock, cover with foil and cook at 325° for 30 minutes. Some say score it down to the fat. Now, leave it alone for a while so as not to disturb the bark that’s forming. Place a drip pan filled with water under the grill grates. Pork shoulder (also called Boston butt or pork butt), the collar butt (also known as the pork butt or pork scotch) all tend to be heavily layered with fat and work well with low and style cooking. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. While this tutorial may read like a lot of work, it really isn’t. Together these two cuts of meat are commonly known as the butt shoulder. GET RECIPES & TIPS DELIVERED TO YOUR INBOX. If you love smoking with a wood that is not on this list, then I encourage you to use it when making this pork shoulder recipe. Fabulous moist Boston pork butte with a nice spicey, black exterior that was not burned. The bottom part of the shoulder and into the leg is known as the picnic shoulder, which maybe you’ve heard before. Some say leave it on and poke holes in it. Middle rack is fine. Maple is the perfect choice in between the sweetness of a fruit wood like apple or cherry, and the strong smokiness of hickory or oak. Think of it as a candied outside crust. MON - SAT, 9AM - 7PM EST. Recipes » Ingredient » Pork » Smoked Pulled Pork Shoulder Recipe, Posted on July 12, 2019 By Chef Billy Parisi. Wait…! Maple is a common choice for smoking pork butt. takes approximately 1 to 1 1/2 per pound to smoke under normal smoking temperatures and conditions. This will take you roughly about 2 hours to grill each pound of meat. I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. Take it off the smoker and let it rest for about an hour. Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. Get the party started with a nicely rubbed pork shoulder, smoked to excellence and thrown together over nachos. and a handful of chips in the smoking box. I am using a pellet smoker for this recipe; however, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe. We will eat this yummy tender goodness til full of it & vac seal for later! Your email address will not be published. Place the meat in the cooker, add some sugar and forget about it until it dings that it’s done. The time for smoking a pork shoulder depends on the smoking temperature. I would suggest setting aside at least 10 hours of your day to properly prepare and smoke this. How long does it take to smoke a 4 pound pork shoulder? A few things will depend on how long it takes to smoke a pork shoulder, the most important being the weight of it, and the temperature with what you smoke it at. Rub the mustard on every side of the pork shoulder creating a thin layer. Be sure to double wrap it in foil or peach paper because a lot of juices will be trying to come out of it while smoking. Spritzing is mainly used to keep the pork moist, but because there is already so much fat on the pork shoulder, you may not be able to tell the difference in flavor in the end. Yet another recipe we’ve added to our recipe binder!!! There are no products matching your search. We love to use it to make homemade sausage and it also makes the best barbecue sandwiches. When you’re smoking meat, the main ingredient is the smoke. Right or wrong, that’s my belief based on my cooking background and knowledge. This site uses Akismet to reduce spam. When smoking pork, the first thing you need to consider is the smoke temperature. After it cooled, took off the little bit of fat and used it to warm the shredded pork for a later meal. I confessed. How long do you smoke a 6 lb Boston … While it takes a fair amount of work, it’s a labor of love and a great way to spend the day making memories with friends and family. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Step 5: Smoking the Pork Shoulder. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. We are working to assist you as quickly as possible. Best ever … didn’t brine & did not need it! Made this as our very FIRST meal in our new smoker. Thanks very good advice will put it to work soon. The vinegar in the spritzer will also help to tenderize the meat since you know fat, acid, salt heat makes for the best tasting food. Fire up those smokers and get ready to enjoy a perfect smoked pulled pork recipe that has the ultimate bark with a fantastic BBQ rub. 25 Best Ideas Smoking A Pork Shoulder.As opposed to making use of one larger bone-in pork loin roast, this recipe requires two smaller ones. Billy, we love your style!! This crust is coveted and acts almost as a caramelized outside of the meat bringing about a ton of flavor to your meat. That is all. Pork Shoulder - Skin On or Off? The bark is the crust that forms on the outer surface of the meat you are smoking. Followed exactly for 7.5 lbs and WOW … love it!! Pork and fruit go fantastic together. You use mustard to help the dry rub stick to the pork as well as assisting in creating good bark. Rest in the foil at room temperature before serving. Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below! Your email address will not be published. I’ve always learned ever since my days in the culinary school that it is incredibly important to let the meat rest before cutting into it or serving it. Rub: Combine all of the ingredients and set aside. A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Pork Shoulder or Pork Butt generally comes from the grocery store in about 8 pound roasts. After five hours I’ll open the lid and spritz the pork shoulder with apple juice every hour. Smoking the pork shoulder. Since I use more of a savory rub, I like the subtle hint of sweetness from the apple juice. During this resting time, the juices soak back into the pork bringing about a lot more flavor and tenderness to it. Wrapping it helps to further elevate the internal temperature of the pork and also helps to tenderize it by steaming it. Hope you enjoy my twists on classics as well as new innovations! Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. For help identifying model number, please contact Customer Service at 800-318-7744. Great discussion of techniques and an idea of how long smoking and resting would take….took the full 10 hours with smoker temp never over 250. Smoking Meat (and other things) Pork. Place the pork shoulder on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder. Learn how your comment data is processed. When it comes to rubbing the pork, I like to do so for 30 minutes before it goes on the smoker. Many BBQ pitmasters believe that you should wrap it in foil or peach paper once it hits an internal temperature of 165°. Fire up those smokers and get ready to enjoy a perfect smoked pulled pork recipe that has the ultimate bark with an amazing BBQ rub. Preheat, the smoker to 250°. Hopefully it will be moister in the center when we heat it up for dinner. Pork shoulder is an ideal cut, especially if you’re new to smoking. Thanks to you all so much for checking out this smoked pulled pork recipe. After about two hours of smoking… If you’ve ever rubbed a piece of meat and let it sit until morning, you’ll notice quite a bit of water in the bottom of the pan. In addition, the wood used for smoking will depend upon where in the US you live. Moisture is what keeps meat tender, juicy, and flavorful. Pork shoulders will require about 12-14 hours in the smoker. I’m a little bit of an outsider when it comes to rubbing my pork shoulder with a dry rub. For the first five hours of the cook I don’t open the lid on my smoker. Here’s what’s in my rub: Pork shoulders usually come in weights of between 6 and 9 pounds. It’s easy, it gets the job done, and it’s consistent. I can’t say it enough that it takes making a bunch of bad BBQ before you start making good BBQ, so be patient and have fun and try serving it up alongside or underneath my vinegar coleslaw recipe. Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. If you want to, you can remove a thin layer of fat from the top of it, but it is not necessary. Due to COVID-19, responses may be delayed. Pork shoulder has plenty of fat on it to make this recipe loaded with flavor. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) Also, I used Dijon mustard in this recipe. Place a drip pan filled with water under the grill grates. Thanks! 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