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 Your email address will not be published.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