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