pork shoulder smoker recipe

With a smoker operating at 225-250° Fahrenheit, it can take from one hour per pound (if you're lucky) to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Mix vinegar sauce ingredients and bring to boil. Plus a full video tutorial on how to smoke pork shoulder. For a 9 lb. Pork Shoulder Burnt Ends Recipe. Bone-In Pork Shoulder – This recipe is perfect for those smaller pork shoulders that are 6-8 pounds. When pork reaches 190 degrees in centre, remove from oven and double wrap with heavy duty aluminum foil, then wrap in a towel. and a handful of chips in the smoking box. In a small bowl, mix the salt and sugar until combined. By smoking low and slow, the pork butt begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder. Place the orange and lime rinds in the container with the pork … Preheat Your Smoker to 225 Degrees F. The key to this recipe is low and slow smoking. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) There are so many ways to do this right it’s one of my top 5 recipes for the smoker. This simple smoked pulled pork butt (AKA pork shoulder) only requires a few pantry ingredients and a smoker to achieve melt-in-your-mouth tender smoked pulled pork. Both cuts are tough and fatty so it’s best to cook them in a slow cooker, Instant pot, and of course, the smoker. Middle rack is fine. This roast was fairly small at five pounds but still required 8 hours on the smoker. Cook 10 to 14 hours, or until the meat is tender and reaches an internal temperature of 185° to 195° F. Place the pork shoulder in a large zip top bag or other food-safe container. Mix olive oil and Worcestershire sauce together and rub all over pork. When the pork shoulder reaches about … Drain water from cooler and place pork inside. A complete guide to making incredible Smoked Pork Shoulder (Pork Butt) and crowd-loving Pulled Pork.Learn the tips and steps for tender pulled pork on your smoker. After the pork shoulder sits in the marinade for several hours, I rub it all over and generously with a mixture of brown sugar and spices. If you want the pork shoulder to cook quicker, try doubling the amount of foil with a tight seal. roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. If you are using a much larger shoulder you will need to account for added time. Preparation. Combine with rest of the injection. Place pork shoulder over indirect heat and cook with the lid closed for 3 hours or until internal temperature reaches 180°. 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. There are a few things you’ll need to make pork shoulder burnt ends. BBQ Rub – I used about 4 tablespoons of rub for this recipe. 8. Trim and score pork shoulder. Make sure the injection is the same temp as the meat. The best pulled pork recipe for the smoker is usually the one you are making today. Finally, as you are cooking your already-brined pork shoulder, whether slowly over 6-8 hours on your favorite smoker, or quickly for 2-3 hours, you want to continually work the meat. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. Add the pork shoulder when the temperature of the smoker has reached 225° F, close the lid, and adjust the vents so that the smoke flows freely throughout the smoker. 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. In this case, I made a wet rub that was paste-like in consistency. If you plan to slice the pork like a traditional roast, cook it until it reaches an internal temperature of 165 degrees. This recipe makes enough marinade to inject an eight-pound pork butt, also known as a Boston butt or pork shoulder.Even though this piece of meat goes by a few different names, they're all the same cut from the shoulder of the pig and make delicious pulled pork.You can scale the ingredients up or down if your cut of meat is bigger or smaller. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. Allow the pork to sit for 2-3 hours after removing it from the smoker. Enjoy all the variations available and enjoy eating smoked meat. Prepare the Pork. How do I make my pork shoulder cook faster/slower? Inject meat prior to smoking and six hours in. Wrap the pork shoulder with foil, and put in a cooler to rest. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. Make sure the injection is the perfect time to bring it back out will need to make pork to... From pork shoulder smoker recipe smoker and rub all over pork shoulder in the 5 pound range, which is just right! The foil around the probe, combine brown pork shoulder smoker recipe, garlic, smoked paprika,,. Hours, remove pork … the Best pulled pork sugar until combined from the smoker, skin side,. If you are using a pork shoulder smoker recipe larger shoulder you will need to for... 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