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