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. 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. Without being wrapped, the pork can take longer to finish cooking, as well as potentially losing juices during the longer cooking time. 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. While they both come from the same part of the big, there are a few differences. After several hours into the smoking process when the internal temperature of the pork reaches 165 … 6-9 pound pork shoulder or pork butt fat trimmed. Check the internal temperature of the pork shoulder using a meat thermometer. Another way is to use a thermometer the entire time for indications on when your pork may be done. Wrapping the pork locks all that moisture in. SO many factors can go into a piece of meat taking longer to smoke, such as the meat itself, smoker variations, wind and outside temperature, and more. What a great recipe that is perfect for summer! If you have a thermometer that continually monitors the pork’s temperature, you’ll notice there will come a time where the internal temp is just. If you’ve never smoked a pork shoulder before, don’t let it scare you. Both pork shoulder and pork butt are on the tougher side and require long cooking times to tenderize it, such as smoking or braising. The main reason is to push through the stall quicker. As this pork takes a while to smoke, you kind of ARE making it ahead of time! 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. Consult your smoker's manual for how to prepare your brand of smoker. Preheat, the smoker to 250°. So, when cooking without water do not leave un attended very long, plus your going to smell very smokey afterwards. Just keep smoking the pork, it will make it through this plateau, I promise! It’s important to look for signs when it’s done. By this time, the pork should be at LEAST 145 F degrees. So good and delish! Hopefully it will be moister in the center when we heat it up for dinner. Your email address will not be published. If you want to, you can remove a thin layer of fat from the top of it, but it is not necessary. Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine. Smoke for approximately 4 hours, spritzing with the spray bottle every hour. My reasoning is because all rubs have salt in it, and the salt draws out moisture. I don’t even know what it is about it, but golly is it delicious. Place a drip pan filled with water under the grill grates. Read More…, Copyright © 2020 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. Required fields are marked *. 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. You can also include seasonings such as sugar, brown sugar, chili powder, oregano into the rub. Remove pork from smoker and let rest for at least 20 minutes, but up to 2 hours. AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT! 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. When it comes to rubbing the pork, I like to do so for 30 minutes before it goes on the smoker. And now you don’t have to pay out the nose for a small portion from a bbq restaurant… you can make your own, pitmaster-worthy smoked pork shoulder, at home! Looking forward to enjoying this for dinner tomorrow; looks perfectly savory! 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! Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Though doubtful about the foil wrapping, doing so resulted in a tasty “au juice” that we served with the shredded pork. Trim excess fat from the pork shoulder. Wrap and lower heat to about 225 F degrees and cook another 4 hours. Required fields are marked *. Finished late so we stuck it in the fridge. Deliciousness! Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork!
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