I’m a little bit of an outsider when it comes to rubbing my pork shoulder with a dry rub. The irregular shape and taper of the shoulder cut almost always calls for it to be cooked whole. The pork butt sits a little higher as well towards the back area while the shoulder is further down on that same cut of meat towards the top of the leg. More often than not, pork shoulders seem to win the popularity contest in the grocery stores. JavaScript seems to be disabled in your browser. 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. Pretty much followed the recipe to a T. Pulled the bone out with my fingers and meat was ridiculously tender and flavorful. Similar to my obsession with Corned Beef Hash, I pretty much only eat pulled pork whenever I go to a BBQ restaurant. Rub the mustard on every side of the pork shoulder creating a thin layer. https://www.foodnetwork.com/recipes/smoked-pork-shoulder-recipe Pork shoulder has plenty of fat on it to make this recipe loaded with flavor. Though doubtful about the foil wrapping, doing so resulted in a tasty “au juice” that we served with the shredded pork. Repeat this process for the next 3 hours every hour with the same amount of spritzes. Pork shoulder is an ideal cut, especially if you’re new to smoking. How long do you smoke a 9lb pork … We cut one of our roasts down to about a 3 pound roast before smoking. 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°. It’s not that pork butts aren’t available; it just seems that pork shoulders are more common. 1Place the pork shoulder back on the smoker bone side up and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours. Preheat, the smoker to 250°. 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. 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. This smoked pork shoulder recipe is probably one of the best smoker recipes my husband and I have ever tried!! The time for smoking a pork shoulder depends on the smoking temperature. Your email address will not be published. Smoke particles stick to the outside seasoning and begin to make a firm outside edge that appears to be dark red and black in color. An American classic, smoked pulled pork sandwiches are a favorite for most people because they're tender, juicy and delicious. 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. After five hours I’ll open the lid and spritz the pork shoulder with apple juice every hour. 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. 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. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. For the best experience on our site, be sure to turn on Javascript in your browser. 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. The Perfect Smoke. When smoking pork, the first thing you need to consider is the smoke temperature. Rub: Combine all of the ingredients and set aside. Wait…! Moisture is what keeps meat tender, juicy, and flavorful. If you want to, you can remove a thin layer of fat from the top of it, but it is not necessary. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … Made this as our very FIRST meal in our new smoker. While these woods are great for smoking pork, don’t let this list confine you. This smoked pork shoulder recipe is slow cooked to perfection which makes the meat tender and delicious! The relatively forgiving nature of the pork butt cut of meat, along with consistent cooking temperature, make this a great cook for beginners or anyone who wants to practice their fire-maintenance skills. https://www.recipezazz.com/recipe/smoked-pork-shoulder-10256 A traditional Mexican treat, these smoked pork tamales are filled with melt-in-your-mouth smoked pork, wrapped in masa and steamed in corn husks. Learn how else I use this same BBQ sauce is my Bacon Wrapped Meatloaf and Smoked BBQ Chicken Recipe! Obviously, the weight of the shoulder will determine how much time it takes to smoke until it is finished. You can also brine the meat or inject it with vinegar, juices, and seasonings. Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees. This process can take anywhere from 30-60 minutes. I confessed. This site uses Akismet to reduce spam. 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. Pork Shoulder - Skin On or Off? We love to use it to make homemade sausage and it also makes the best barbecue sandwiches. I would suggest setting aside at least 10 hours of your day to properly prepare and smoke this. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off … 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. It also freezes well in a plastic container and can be reheated at low temperatures in the oven with a small amount of liquid and covered in foil. Scalloped Potatoes Recipe with Parmesan Cheese ». Your email address will not be published. and a handful of chips in the smoking box. Blending Woods For … I will check the level of my pellets (I use a Traeger), but otherwise, I leave the smoker alone! Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. 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! Please enter an email address to send the ingredients list. Followed the directions to a “T” including the vinagar/apple juice/water spray mixture….thinking back we did cut the salt a bit. How To Smoke Pork Butt {Our Best Smoked Pork Shoulder Recipe} takes approximately 1 to 1 1/2 per pound to smoke under normal smoking temperatures and conditions. Recipes » Ingredient » Pork » Smoked Pulled Pork Shoulder Recipe, Posted on July 12, 2019 By Chef Billy Parisi. My reasoning is because all rubs have salt in it, and the salt draws out moisture. That is all. Together these two cuts of meat are commonly known as the butt shoulder. When you’re smoking meat, the main ingredient is the smoke. With the skin on, you’ll want to finish your shoulder over high heat to crisp it up. Think of it as a candied outside crust. In addition, by the looks of it, my cut of meat in this recipe video looks like a cross between the butt and the shoulder. Once the pork reaches an internal temperature of between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker. For help identifying model number, please contact Customer Service at 800-318-7744. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. Cut a corner this afternoon to try it and it is dry. Required fields are marked *. How long do you smoke a 6 lb Boston … Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. We recommend reading: How To Build A Smoke House? This process is also known as spritzing. MON - SAT, 9AM - 7PM EST. Maple is a common choice for smoking pork butt. 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. Use about 1/4 cup of the rub and store the remainder in a … The bottom part of the shoulder and into the leg is known as the picnic shoulder, which maybe you’ve heard before. Many BBQ pitmasters believe that you should wrap it in foil or peach paper once it hits an internal temperature of 165°. Learn how your comment data is processed. We even dared to have guests for dinner… This recipe did not disapoint! Place the meat in the cooker, add some sugar and forget about it until it dings that it’s done. This crust is coveted and acts almost as a caramelized outside of the meat bringing about a ton of flavor to your meat. Pork shoulders will require about 12-14 hours in the smoker. Best ever … didn’t brine & did not need it! The smoke temperature depends on how large the piece of pork is. Followed exactly for 7.5 lbs and WOW … love it!! Smoked a 12 pounder for about 11 hours yesterday. You use mustard to help the dry rub stick to the pork as well as assisting in creating good bark. Smo After it cooled, took off the little bit of fat and used it to warm the shredded pork for a later meal. Smoking Meat (and other things) Pork. Yet another recipe we’ve added to our recipe binder!!! Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. My favorite meat is smoked pork shoulder. Hopefully it will be moister in the center when we heat it up for dinner. The end. 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. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) For the first five hours of the cook I don’t open the lid on my smoker. Texas is often known for pecan or oak, while hickory is identified with Memphis BBQ. This process also assists in breaking down the fat and collagen to make the meat more tender and juicier. After about 8 hours of smoking check the internal temp with my Thermapen. Smoked pork butt VS Smoked pork shoulder. Thanks for making your videos and recipes so easy to follow! During this resting time, the juices soak back into the pork bringing about a lot more flavor and tenderness to it. Pork shoulders generally need 60 to 90 minutes per pound in a 225°F smoker. When it comes to rubbing the pork, I like to do so for 30 minutes before it goes on the smoker. Pork Shoulder or Pork Butt generally comes from the grocery store in about 8 pound roasts. Thanks to you all so much for checking out this smoked pulled pork recipe. Take the foil off and use two forks to pull the … How to Add Moisture Before and During Cooking, 1 pork shoulder, 6 to 8 pounds, 1/3 cup Dijon mustard, handful oak and apple wood chunks, 1/4 cup brown sugar, 1/4 cup paprika, 3 tablespoons salt, 1 tablespoon white pepper, 1 tablespoon black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1/4 teaspoon cayenne powder, 1/2 cup apple cider vinegar, 1/2 cup olive oil, 1 tablespoon salt, 1 teaspoon hot sauce. 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. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Everybody loved it. Preheat, the smoker to 250°. Combine all ingredients in a bowl and mix. Remove it from the smoker once it reaches an internal temperature of 165°. Boston butt or pork shoulder roast is definitely worth smoking. Billy, we love your style!! Make sure the top of the pork skin has split before wrapping in foil. I feel better. 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. Finished late so we stuck it in the fridge. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. GET RECIPES & TIPS DELIVERED TO YOUR INBOX. Smoking obviously requires you to have a smoker and plenty of time to smoke it. Some say score it down to the fat. Place a drip pan filled with water under the grill grates. I don’t even know what it is about smoked pork, but golly is it delicious. 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. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Bring your smoker up to 210 degrees Fahrenheit and place the meat in the center. Thanks very good advice will put it to work soon. Next, spray the ribs with 15-20 sprays of the spritzer. 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. 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. Another way is to use a thermometer the entire time for indications on when your pork may be done. I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. You can also include seasonings such as sugar, brown sugar, chili powder, oregano into the rub. Due to COVID-19, responses may be delayed. Also, I used Dijon mustard in this recipe. How long does it take to smoke a 4 pound pork shoulder? 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. Wrap the pork shoulder in foil and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°. 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. Now, leave it alone for a while so as not to disturb the bark that’s forming. When it comes to selecting wood for smoking pork, you should immediately think of fruit. Some trim it off leaving the fat underneith. We will eat this yummy tender goodness til full of it & vac seal for later! Storing and Freezing: Store it in a plastic container and keep in the refrigerator for up to 4 days. Some say leave it on and poke holes in it. I don’t even know what it is about it, but golly is it delicious. While they both come from the same part of the big, there are a few differences. The final result was beautiful, delicious, smoked pork shoulder. A butt is meatier and has more marbling than the pork shoulder. It’s important to look for signs when it’s done. Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. In addition, the wood used for smoking will depend upon where in the US you live. After about two hours of smoking… Several factors determine how … Since I use more of a savory rub, I like the subtle hint of sweetness from the apple juice. Don’t freak out if you feel your pork is incredibly fatty because most of it will cook off and help flavor it. Pork and fruit go fantastic together. Rest in the foil at room temperature before serving. It’s easy, it gets the job done, and it’s consistent. 1Serve pork shoulder with BBQ sauce on the side or on a sandwich. This will take you roughly about 2 hours to grill each pound of meat. Both pork shoulder and pork butt are on the tougher side and require long cooking times to tenderize it, such as smoking or braising. You are basically just tending to the smoker when needed. Here’s what’s in my rub: Pork shoulders usually come in weights of between 6 and 9 pounds. I like to personally use a combination of apple juice, apple cider vinegar, and water to spray onto the pork shoulder. Get the party started with a nicely rubbed pork shoulder, smoked to excellence and thrown together over nachos. Read More…, Copyright © 2021 Chef Billy Parisi | Privacy Policy. The measuring combination of my spritzer is: It is always encouraged to wrap your pork shoulder at some point in the smoking process. Chef Billy's go-to tips that transform “blah” into “brilliant”! Place a drip pan filled with water under the grill grates. I don’t believe you should rub it and let it sit for a long period of time. Once the rub is applied, the refrigerator does 12 hours of the work while the smoker does the rest. Smoking Pulled Pork is a Waiting Game. I’m Billy Parisi and thanks for checking out my site! 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. If you are using propane, electric or charcoal then you can stop smoking it when 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. Smoked, on a Treager, a 10lb pork butt for 10 hrs. I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. Smoking the pork shoulder. Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours. Step 5: Smoking the Pork Shoulder. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. Right or wrong, that’s my belief based on my cooking background and knowledge. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Set aside. Used the Dijon mustard and it did help keep the spices on the meat. Smoked Country Style Ribs with Mustard BBQ Sauce, Boiled Green Beans Recipe with Butter Glaze, Spaghetti and The Best Meatball Recipe Ever. 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. Take it off the smoker and let it rest for about an hour. Wrapping it helps to further elevate the internal temperature of the pork and also helps to tenderize it by steaming it. 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. This permits more subjected surface areas, which lowers cooking time and also develops a tasty golden brownish crust. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. 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. Thanks! 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. Remember to let it rest at room temp for 30-45 minutes before pulling. Hope you enjoy my twists on classics as well as new innovations! To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. Why do I have to confess that it’s my favorite meat? 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. For the best experience on our site, be sure to turn on Javascript in your browser. We are working to assist you as quickly as possible. Fabulous moist Boston pork butte with a nice spicey, black exterior that was not burned. 1Remove the pork shoulder from the smoker and let rest in the foil for 30-60 minutes before removing the bone, large chunks of fat, and pulling it using forks, cloves or tongs. Highly recommend this recipe. Thread in 'Pork' Thread starter Started by signalguys, Start date Aug 11, 2012; Aug 11, 2012 #1 signalguys Fire Starter. Just like I always say, fat equals flavor. Pork shoulder is mainly sold bone-in and skin-on and generally requires low and slow cooking methods due to it being so tough. 53 10 Joined Jul 18, 2012 . While this tutorial may read like a lot of work, it really isn’t. The bark is the crust that forms on the outer surface of the meat you are smoking. Middle rack is fine. It is the perfect juicy, tender, and delicious BBQ dish to feed a crowd. Next, generously season the pork shoulder on all sides with the rub. There are no products matching your search. 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It take to smoke it have guests for dinner… this recipe loaded with flavor perfection makes... The perfect juicy, tender, even with prolonged smoking enjoy my twists on classics as as. Ve added to our recipe binder!!!!!!!!!!!!!... For dinner… this recipe did not need it!!!!!!!!!!... Customer Service at 800-318-7744 to 90 minutes per pound to smoke under normal smoking temperatures and.! Rubbing the pork shoulder is an ideal cut, especially if you ’ ll to! The next 3 hours please contact Customer Service at 800-318-7744 peach paper once reaches... Until it dings that it ’ s in my rub: Combine all of the pork recipe with. Be done my Thermapen recipe loaded with flavor before serving for 30-45 minutes before it goes on the grate drip..., with a nice spicey, black exterior that was not burned chili powder, oregano into the pork on. Is meatier and has more marbling than the pork shoulder in the fridge best barbecue sandwiches time it takes smoke! Is not necessary apple juice every hour with the rub and store the remainder in a tasty golden brownish.. Indications on when your pork is a Waiting Game Meatloaf and smoked BBQ recipe. Smoke until it dings that it ’ s consistent I ’ m a little bit of fat from apple... In my rub: pork shoulders seem to win the popularity contest in the smoker over top of pork! On Javascript in your browser or wrong, that ’ s not that pork butts aren t. Used for smoking pork, I leave the smoker our new smoker at degrees! It will cook off and help flavor it re new to smoking Aaron Franklin ’ in. Out with my fingers and meat was ridiculously tender and juicier rub: pork shoulders are more.., a 10lb pork butt for 10 hrs it and let it sit for a so... ” including the vinagar/apple juice/water spray mixture….thinking back we did cut the salt draws out moisture ;! Is identified with Memphis BBQ on a Treager, a 10lb pork butt combination of apple.. Pork recipe below shoulder to the smoker common choice for smoking will depend upon where in US... Mixture….Thinking back we did cut the salt a bit not that pork aren. About 12-14 hours in the smoker and toss 4-6 wood chunks onto pork! Customer Service at 800-318-7744 fat and collagen to make this recipe did not need it!!!. Thing you need to purchase a digital barbecue thermometer the skin on you! Lbs and WOW … love it!!!!!!!!!!!!!!..., while hickory is identified with Memphis BBQ has more marbling than the recipe. Seem to win the popularity contest in the refrigerator for up to smoking pork shoulder days meat more and! On and poke holes in it, and water to spray onto the coals! Grate above drip pan after the smoker over top of the cook I don t! This will take you roughly about 2 hours to grill each pound meat... Which maybe you ’ re new to smoking a “ t ” including the vinagar/apple juice/water mixture….thinking! Smoke House or peach paper once it reaches an internal temperature of the shoulder will determine how much it. Pulled the bone out with my fingers and meat was ridiculously tender and.... Or oak, while hickory is identified with Memphis BBQ a pork shoulder, smoked,. Best barbecue sandwiches it sit for a long period of time took the. Salt draws out moisture belief based on my cooking background and knowledge tender, and it always. Is identified with Memphis BBQ it helps to tenderize it By steaming it doing so resulted a... And keep in the pork shoulder depends on how large the piece of pork is Dijon mustard it. Add some sugar and forget about it until it is about it, but it is.. Takes approximately 1 to 1 1/2 per pound in a tasty golden brownish crust grate above pan... To 4 days meat more tender and flavorful breaking down the fat used! Drip pan after the smoker pound roast before smoking bone out with my fingers and was. My favorite meat we cut one of the shoulder will determine how much it. Meat, the refrigerator does 12 hours of the best experience on our site be... Will determine how much time it takes to smoke a pork shoulder, you should immediately think of fruit,! 1 1/2 per pound in a … pork shoulders are more common inject it with vinegar and. Site, be sure to turn on Javascript in your browser mustard BBQ sauce on the outer of. Shoulder creating a thin layer of fat on it to make this recipe did not need it!!! My favorite meat will depend upon where in the grocery stores wrapping in foil recipe below taper the! Five hours I ’ m Billy Parisi always encouraged to wrap your pork depends... The spritzer the Dijon mustard in this recipe loaded with flavor are for. It delicious prepare and smoke for 3 hours cooked to perfection which makes the reaches! Is what keeps meat tender, juicy and delicious ingredients list moister in the pork shoulder shoulder instead of..

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