Middle rack is fine. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. By smoking low and slow, the pork butt begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) 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. When pork reaches 190 degrees in centre, remove from oven and double wrap with heavy duty aluminum foil, then wrap in a towel. Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Combine with rest of the injection. Prepare the 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. We asked you to reserve some brine mixture, and now is the perfect time to bring it back out. Once the probe temperature reads 160°, open the smoker and carefully remove the pork shoulder and place on a baking sheet with 2 pieces of heavy duty aluminum foil. This roast was fairly small at five pounds but still required 8 hours on the smoker. 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. Pork Shoulder Burnt Ends Recipe. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. Bone-In Pork Shoulder – This recipe is perfect for those smaller pork shoulders that are 6-8 pounds. Close lid and let pork rest for 2 hours without opening. If you want the pork shoulder to cook quicker, try doubling the amount of foil with a tight seal. 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. Load the pork shoulder into the smoker, skin side down, thermometer facing up. If you plan to slice the pork like a traditional roast, cook it until it reaches an internal temperature of 165 degrees. Preparation. Drain water from cooler and place pork inside. Smoke at 225 until internal temp reaches 195. In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. Double wrap the pork shoulder to avoid any additional smoke to get to the meat. Marinate the pork. BBQ Rub – I used about 4 tablespoons of rub for this recipe. 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. When the pork shoulder reaches about … Enjoy all the variations available and enjoy eating smoked meat. Wrap the pork shoulder with foil, and put in a cooler to rest. 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. 8. roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. Be sure to wrap the foil around the probe. Preheat Your Smoker to 225 Degrees F. The key to this recipe is low and slow smoking. 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. There are so many ways to do this right it’s one of my top 5 recipes for the smoker. How do I make my pork shoulder cook faster/slower? Cook 10 to 14 hours, or until the meat is tender and reaches an internal temperature of 185° to 195° F. Inject meat prior to smoking and six hours in. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. After 2 hours, remove pork … Place the orange and lime rinds in the container with the pork … Sprinkle rub all over pork shoulder, pressing into the meat. Place pork shoulder over indirect heat and cook with the lid closed for 3 hours or until internal temperature reaches 180°. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. 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. Sometimes I use a dry rub, and sometimes I prefer a wet BBQ rub. In a small bowl, mix the salt and sugar until combined. Place the pork shoulder in a large zip top bag or other food-safe container. The best pulled pork recipe for the smoker is usually the one you are making today. Allow the pork to sit for 2-3 hours after removing it from the smoker. 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. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. 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. A big part of the yumminess of this BBQ pork recipe is the BBQ rub. Trim and score pork shoulder. Mix vinegar sauce ingredients and bring to boil. Apple Juice – To keep the pork shoulder burnt ends moist while they smoke. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. If you are using a much larger shoulder you will need to account for added time. There are a few things you’ll need to make pork shoulder burnt ends. For a 9 lb. In this case, I made a wet rub that was paste-like in consistency. 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. Make sure the injection is the same temp as the meat. Sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice. and a handful of chips in the smoking box. Plus a full video tutorial on how to smoke pork shoulder. I like to let my pork shoulders rest for a minimum of two hours, up to five. Mix olive oil and Worcestershire sauce together and rub all over pork. 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