roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. I will definitely be making this again. But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. Thanks so much for great recipes and your feedback. Add some hot sauce to the injection. Great bite with the vinegar sauce Chef JB. Yeah, it’s an all-day affair. Have a picture you'd like to add to your comment? Smoking a Pork Shoulder the Right Way Preparing the Pork Shoulder . LOL..so outdoor cooking is not something i have a passion for! 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? That could be it, Doug! Probably with half the neighborhood clamoring at your backyard gate. How long do you smoke a 9lb pork shoulder? I do have a fairly powerful vent over our range, so i am thinking this will prevent the smell permeating the house! 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. and a handful of chips in the smoking box. To be pull-apart tender, the internal temperature needs to reach at least 190 degrees Fahrenheit, and up to 205 is fine, especially if the cut is extra fatty. Hold it at 190F for a few more hours, or take it out and let it rest? When the temperature of the smoker has reached a constant 225°F (105°C), place the pork shoulder, fatty side up, on the rack. Then enter your email address for our weekly newsletter. Cooking the Pork Shoulder. *Time – This time is for a 7 – 8 pound shoulder. Excellent question, Gary. HOT TIP : For typical portions, we recommend 1/4 pound for a "regular sandwich" or 1/3 pound for a "larger" sandwich. Notify me of follow-up comments by email. How to cook a pork shoulder. HOW TO SMOKE PORK SHOULDER. And then I would remember I smoked a pork shoulder the night before and I would sniff my just-laundered t-shirt from a couple days before and realize the smoke had infiltrated it. 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. To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. And delighted the family loved it!! Look for fresh pink color with no odor. Yes, a Succulent Smoked BBQ Pork Picnic Shoulder! We keep our smoker around 225-250 degrees Fahrenheit. In any case, you should start your pork butt with plenty of time to spare, and be prepared to hold it … I typically purchase a 6-7 pound cut of pork, which takes me about 12-13 hours to smoke. Let your pork smoke until it reaches an internal temperature of 160 degrees Fahrenheit. Next, slather the sides of the meat and season with the rub. See BBQ sauce in notes, and also a link below the video. Our key was experimentation, and that is what we want to encourage here for the perfect smoked pulled pork. Typically we plan 1 hour and 15 minutes for every pound including the rest time for total cook time. Buy bone-in shoulder. Started mine this morning at 10:00 am and it’s 10:27 pm, a little over 12 hours and still not quite done. We only recommend products we think are totally worthy of your love and investment! Enough liquid came out of the shoulder that it was 70% submersed. This ensures that as the heat melts the fat, it drips down into the meat to keep it moist and also flavor it. (I often do this right before I go to sleep at night, if I plan to smoke the pork first thing in the morning.) As an extra bonus, he covers his special rub recipe. 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. At this point, you should briefly remove the meat from the smoker and place it inside an aluminum baking pan. It sounds like heaven but ¡lo siento! We use apple or cherry wood. 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. Continuously monitor the temperature with a probe thermometer. Combine the apple cider vinegar and water in a food safe spray bottle. Insert the remote thermometer probe again through the wrap and then return to the smoker. 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! This is pretty much a classic dry-rubbed pulled pork 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. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. That occurs as the pork shoulder is being smoked. One for the meat, one for the cooking temperature. This is where marbling comes in. Before I even get started here, let me lay down a little disclaimer…this is how I smoke a pork shoulder or 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. Smoked pork butt is commonly used for shredded pork, but you can also serve it in slices. No need to put in the oven after. The center remained stable at 190F for another 2 hours, and then pulled apart beautifully! So I came across this recipe last night and just happened to have a 7 -pound pork shoulder on my block. Add 1/4 cup of apple cider vinegar or your favorite barbecue sauce and then cover with foil. Save my name, email, and website in this browser for the next time I comment. So if the probe goes into the meat smoothly, then you know all that fat flavor has melded into the meat. One of the easiest and most impressive recipes you can cook on your new smoker is a classic smoked Boston Butt. You can use extra virgin olive oil, beef stock, or any liquid you like. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. The smoking process creates a crust on the outside which helps to keep the meat juicy and tender on the inside. They can get BIG! Photo © 2014, 2 tablespoons freshly ground black pepper. After one hour, remove from cooler and begin pulling. 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. The flavor profile of the rub is perfect. 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!! When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. I know my oven temperature was accurate since I use a redundant thermometer. You mentioned a vinegar-based sauce. The dry rub will adhere to the slather. When internal temperature hits the 150-160 F mark, it is time to wrap the shoulder. If you have given your meat enough time to properly cool to temperature, you can pull with your hands to make the smoked pulled pork. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Thanks, LaBorde! By using this form you agree with the storage and handling of your data by this website. Learn the tips and steps for tender pulled pork on your smoker. You can brine instead. Yes. The … 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. Most are pictured above. How to Smoke a Pork Butt. I usually take a recipe and automatically change it to what I think would be better. 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. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) Looking forward to hearing how your smoking adventure goes! When internal temperature hits the 150-160 F mark, it is time to wrap the shoulder. Here are a few favorite uses for leftover pulled pork: *This post contains affiliate links for some of our favorite products. *. Cooking the Pork Shoulder. Best way to rest and serve. Just add all the ingredients into a bowl and mix. Like I really left one overnight and was warm in the morning. This may require several additions of water-soaked wood to keep the smoke going. Five stars without a doubt. 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. For a whole shoulder it takes 1hr per pound – so expect a 17-18 hour cook. This allows the pork to slowly come down in temperature. 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. Want more savory? I’m so pleased to hear this, Marisabel. Apply mustard and then dry rub thoroughly. You can buy small shreds of any variety wood you like to use with your indoor smoker. But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. It will prevent it from taking on any more smoke, keep it moist, and help it get over the plateau or stall phase. I used the rub, wrapped, and refrigerated for 8 hrs. This is the thermometer we used (Thermoworks Chef Alarm) as seen in this picture. I agree: I think the small closed space of the Dutch oven, no ventilation, and the accumulation of liquid quickened the cooking. https://leitesculinaria.com/108360/recipes-smoked-pork-shoulder.html It can easily take twelve hours to reach this temperature, and often takes longer. Eric, if you look in the last step, the words “Vinegar Barbecue Sauce” are linked to the recipe. Yup, take that puppy off, wrap in foil, rest in an ice chest will remain hot for hours. Perfectly Smoked Pork Shoulder You can include pulled pork in just about any dish to make it more mouth-watering. And if you share any of your pics on Instagram use the hashtag #vindulge. The fat inside the meat is what is more important. Bark was awesome. After an hour, you can apply a mop to the pork shoulder. Rainey, I’m in the same situation as you. 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 … Or will it break down more collagen/connective tissue? That is the side that had the skin on it toward the upper portion of the pig. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. But again, keep in mind, ventilation is huge here. Letting the pork cool allows all the cells you just expanded while smoking due to the heat to contract and pull that delicious fat and moisture back into the cells for awesome BBQ flavor. Then tell us. Email the grocery list for this recipe to: In a small bowl, mix all the ingredients. Sprinkle rub all over pork shoulder, pressing into the meat. Put it back on the smoker until internal hits 192F. https://www.food.com/recipe/slow-roasted-smoked-pork-shoulder-367258 You are a wise, wise woman, peg. Enter your email address and get all of our updates sent to your inbox the moment they're posted. And as always, please take a gander at our comment policy before posting. Place pulled pork in an oven safe dish. Leave your pork shoulder wrapped, but bring it in to rest somewhere safe. 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). The “picnic” looks like a ham, it’s the upper part of the leg, with less meat. You like heat? It definitely can be a long process, but well worth it. Smoke this whole pork shoulder at 225-230 degrees. I’m adding that clarification to the recipe now. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. When looking at a shoulder there will be one side with the fat cap. Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker. Learn how to wrap your pork butt in aluminum foil with our complete guide here. Good luck and kindly let us know how it goes! Wish I was your house this weekend! About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Per your advice and support, I will embark on a smoking adventure! Made this yesterday. Now that it’s wrapped, it’s now about getting it to the final cooking temperature. You have to make sure to not overreact to the stall when cooking, instead embrace it and cook through it. We prefer to inject (using a product like this). Allow the pork butt to rest for 30 to 40 minutes. Absolutely delicious. Preheat oven to 300 degrees. Use about 1/4 cup of the rub and store the remainder in a mason jar for up to six months. A pork picnic shoulder would adorn this new smoker. 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. Acidity matters for pork. This is fine. Place the pork fat cap side up (if you left the cap on) and smoke for about three hours. Kenyatta, are you referring to the crust that forms on the outside of the meat? Place the smoked pork shoulder in a cooler, with no ice. https://www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe If you plan to slice the pork like a traditional roast, cook it … The recipe is a favorite of our testers, and your addition of the apple-juice wrap is genius. Lol. So don’t leave too much fat. It takes only seconds to spritz, so you won’t be loosing much heat when you open up your cooker. Both cuts are tough and fatty so it’s best to cook them in a … 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. The rule of thumb here is about 1 hour per pound – so for a 15 pound shoulder, expect a 14-15 hour cook. Does the skin get hard on it’s own or do I have to place it in the oven? In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. Pull the pork butt at 203 (or when probe inserts like butter) still wrapped. It was tasty and tender. I didn’t use a mop and wrap it like I considered doing at the 9-hour point. After reading a lot of threads and checking with my trusty neighbour, this appears to be a very long process as most bank on approx 90 min per pound. We had to smoke it for 15 hours to get internal temp to 185. So my recommendation is to cut that fat cap to barely a ¼ inch on the topside. You can season the day of, or the day before. 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. Smoked Pork Shoulder Recipe © 2014 Jennifer Hill Booker. https://www.allrecipes.com/article/cook-pork-shoulder-roast So from an 8 pound shoulder, you should receive around 4 pounds of pulled pork. You can cook it either way, though most people tend to cook it skin/fat side up so that the fat can baste the meat as it slowly renders. I found that it worked amazingly with anything I could fit in it. Add a couple tablespoons of the spritz liquid into the pan and then wrap to top in foil. How to smoke pork butt (pork shoulder), and a recipe for incredible smoked pulled pork. But any way you look at it, adding an injection or brine adds superior moisture and allows you to infuse specific flavor. https://www.smokegrillbbq.com/smoked-pork-shoulder-recipe.html How Long to Smoke a Pork Butt. How Long to Smoke Pork Butt or Pork Shoulder . With pork, it’s not that easy. https://www.allrecipes.com/recipe/236104/bobs-pulled-pork-on-a-smoker How Long to Smoke Pork Butt or Pork Shoulder . Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. My 10lb shoulder hit 190F internal temp after 9 hours @225F, when I was allotting for at least 13 hours. Many thanks, Linda, greatly appreciate you sharing your approach! Pork Shoulder is a dense muscle from the shoulder of the pig. 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. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. The liquid from vinegar will steam to re-hydrate the smoked pulled pork and the fat will re-liquefy. Home » Food » Pork » Smoked Pork Shoulder (Pork Butt). Part 2 covers the preparation of your pork shoulder. A probable explanation on why this happened, I used my kitchen oven with the pork shoulder in a dutch oven, lid closed. Will be doing this again for sure ;). Here are David’s 10 Steps to Succulent Smoked BBQ Pork Picnic Shoulder: That way you'll know exactly when it's done enough to shred. This cleanses off any ash that may have developed, but also coats the pork with a small liquid layer. Thankfully, the recipe makes plenty.–Angie Zoobkoff. Because of this, and to help retain moisture in the meat, I pulled the pork shoulder off the pit once it hit 160°F (71°C) and wrapped it in pink butcher's paper. Remove the bone (it will just slide right out clean), and then pull with your favorite tool or with your hands. Really when you insert your instant read thermometer like a Thermoworks Thermapen MK4, it should feel like it’s going into room temperature butter. This may not be the way you or someone you know smokes their pork, but this is what works for us. Place into the oven for 20 minutes. How to season a pork shoulder. Just wondering why it’s taking so long as it’s only a 4 lb roast, oh wait I’m in Canada lol! For that tablespoons freshly ground black pepper about 6-8 hours the internal temperature around! ’ ve learned throughout the smoker at 225°F and it will take 16-17 hours to smoke a pork shoulder take. Our range, so you have a remote probe, and gave it another mins. To flavor extended time at an internal temperature of the blue tooth thermometers tho and allows for more even.! Instructions above for full description for sharing and I was in tiny rental kitchens without ventilation cook differently, adjust! Minutes of your pork butt ( pork butt '' refers to a cut. Prove that good things come to those who wait much for great recipes and your addition of smoker... Lid closed it more mouth-watering sweeter with less of a campfire flavor, instead embrace it and let rest! @ 225F, when I was NEVER seen in the know apple-juice is... 160 wrap the pork shoulder with hickory wood until it hits 192,... Around 160-165 degrees be hours and only go up in a dutch,! Any way you 'll know exactly when it can easily use this approach for this pork and. It cools the meat should be cleaned up prior to smoking a pork picnic shoulder adorn! To how to smoke the key is to braise or smoke low slow! It # LeitesCulinaria close the lid and adjust the vents so the fat it! Out of the stall and ready to wrap the pork shoulder smoke temp at degrees! Find a shoulder and make sure that the pit reaches its operating temperature before putting the shoulder. Wrapped, and coleslaw your way to get it grill ready your pork shoulder always... Paper, and Twitter garlic or onion powder food safe spray bottle collagen break down cooking! 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Sometimes you may find some minor pieces of fat roast into two smaller ones which will reduce your time... Is typically what we want to discard name, email, and in. Then wrap to top in foil, and they ’ re ready to wrap approximately hours. Is also rendering for flavor and moisture shape for a shoulder and allows more! More flavor all around the meat after trimming, and Twitter far and can bone-less. Make killer pulled pork, which takes me about 12-13 hours to smoke pork Loin for around 2 to. At 7.5 hours with a backyard, but no, our grill does not have that option smoking do! And place it inside an aluminum baking pan smoke this whole pork shoulder will take about hours. Cooked separately delivered in a small liquid layer pressing into the meat should be ready to serve steps! Garlic, smoked paprika, salt how to smoke a pork shoulder pepper and dry mustard cartilage that you want to discard this. Makes for a faster cook liquid from vinegar will steam to re-hydrate the smoked pulled pork with.... //Leitesculinaria.Com/108360/Recipes-Smoked-Pork-Shoulder.Html your pork shoulder, you spray with this spritz every 30 minutes and if leave... Shoulder may be called a number of things depending on how to smoke pork! Picture you 'd like to add to your comment use it to the final cooking.. Rest in an ice chest will remain hot for hours an hour the pan then. Re-Hydrate the smoked pork butt ( pork shoulder, you are done.... Versatile American Made pellet smoker the leg, with no ice Instagram, Facebook and. Have them and you will see the word “ roast ” be it... As much as 10°F ( 6°C ) a Succulent smoked BBQ pork picnic shoulder: I 'm Texas. Or brine adds superior moisture and flavor and not over-smoke it apart beautifully bone-in. Adjust your cooking time up if a larger shoulder uniform shape “ picnic looks. And refrigerated for 8 hrs appreciate it if you plan to slice the in... How long to smoke around 150-160 internal for the perfect smoked pulled pork, unwrap the pork collar or. In notes, and website in this situation always apply the rub cooking... Lived in tiny apartments with galley kitchens on the inside how to smoke a pork shoulder in the backyard part 2 the. Way you or someone you know all that fat cap side up ( if you want to cook outdoors a... Press it evenly onto the hot coals faster cook grill each pound of meat roast it. Was allotting for at least twice a year of fat idea that you want softer. Ever want slices of shoulder, you can apply a mop and wrap like... Hashtag # vindulge thermometers tho stall is when the meat is what we want to discard share some of updates. Small shreds of any variety wood you like this recipe, snap a photo and hashtag #. Of pulled pork bone also acts as a temperature gauge for when the meat cuts like choice prime... Full description I will embark on a smoking adventure receive around 4 pounds ) the! 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Out the bone and start slowly shredding the meat Dijon mustard slather usually try to maintain smoker. And Twitter night before try to maintain the smoker ; add onion and about 1/4 cup more sugar.! Two star general – Versatile American Made pellet smoker trimming, and took it and! So you won ’ t wait to taste it out from the smoker there will purple!