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It’s important to look for signs when it’s done. Score the fat … Wrapping the pork locks all that moisture in. When you make your dry ingredients, add a little extra for each ingredient. Pretty much followed the recipe to a T. Pulled the bone out with my fingers and meat was ridiculously tender and flavorful. Place a pan of water right next to a heat source and you’ll find the water temperature is consistently the same across the entire pan. It looks amazing! Both pork shoulder and pork butt are on the tougher side and require long cooking times to tenderize it, such as smoking or braising. I don’t believe you should rub it and let it sit for a long period of time. Deliciousness! Place pouch of wood chips directly over the heat until you see smoke coming through the holes of the foil pouch. Proceed with rubbing the pork, then keep grill around 250 F degrees and cook for 4 hours. Used the Dijon mustard and it did help keep the spices on the meat. Its harder than an automatic smoker, but it can be done. Fill an 8x8" baking dish, or other baking dish with water and set aside to add later. Remove pork from smoker and let rest for at least 20 minutes, but up to 2 hours. Obviously, the weight of the shoulder will determine how much time it takes to smoke until it is finished. Pork and fruit go fantastic together. Sprinkle the seasonings over it and rub the seasonings into it (every inch of the shoulder should be covered). Consult your smoker's manual for how to prepare your brand of smoker. Smoke as directed, let rest as directed, then shred. Here’s what’s in my rub: Pork shoulders usually come in weights of between 6 and 9 pounds. So, when cooking without water do not leave un attended very long, plus your going to smell very smokey afterwards. Similar to my obsession with Corned Beef Hash, I pretty much only eat pulled pork whenever I go to a BBQ restaurant. You can also include seasonings such as sugar, brown sugar, chili powder, oregano into the rub. Place your pork shoulder on a baking sheet and rub the entire shoulder down with olive oil. After several hours into the smoking process when the internal temperature of the pork reaches 165 … Followed the directions to a “T” including the vinagar/apple juice/water spray mixture….thinking back we did cut the salt a bit. Place pork back into smoker and lower temperature to 225 F degrees. BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS. 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°. Once you shred all that mouthwatering pork, you have enough for sandwiches, potato toppers, mac and cheese toppers, and plenty left over to freeze. Your email address will not be published. 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. 195-205 F degrees is a good range for making amazing pulled pork! Smoked pork shoulder is a great crowd-pleaser, and it makes a TON. This crust is coveted and acts almost as a caramelized outside of the meat bringing about a ton of flavor to your meat. Next, spray the ribs with 15-20 sprays of the spritzer. Leftovers should be refrigerated in an airtight container and consumed within 4 days. Keep the pork wrapped up tight, and I like to add mine to either clean, empty cooler, or my oven (turned off). 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. Check the internal temperature of the pork shoulder using a meat thermometer. We smoke a pork shoulder almost weekly! Fill an aluminum foil pouch with soaked wood chips, seal and poke a few holes in it to allow the smoke to come out. What a great recipe that is perfect for summer! My husband loves pork! I would suggest setting aside at least 10 hours of your day to properly prepare and smoke this. This recipe was made using a Traeger Wood Pellet Smoker. While they both come from the same part of the big, there are a few differences. Instead of relying on time, you’ll want an internal thermometer. Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork! Just keep smoking the pork, it will make it through this plateau, I promise! Check the internal temperature of the pork shoulder using a meat thermometer. We also love easy smoker recipes like my Smoked Chicken Wings and 1-2-3 Smoked Ribs. By this time, the pork should be at LEAST 145 F degrees. I believe that gourmet meals should be something we can ALL enjoy. Also, I used Dijon mustard in this recipe. Think of it as a candied outside crust. 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 on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder. Refrigerate overnight. Smoked meats of all kinds, in any flavor. Everybody loved it. Remember to let it rest at room temp for 30-45 minutes before pulling. Every hour you're going to open up the smoker and completely spritz the pork shoulder. Followed exactly for 7.5 lbs and WOW … love it!! Ingredients, add a little extra for each Ingredient sauce is my Bacon Meatloaf... Smoker or grill and can not offer solid advice on using those bottle every hour 're! Ingredient » pork » smoked pulled pork shoulder on a sandwich based on my cooking background and.. Tried!!!!!!!!!!!!!!!!. 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Add that to water pan when smoking pork shoulder pork, then add to foil pans and cover with! Often than not, pork shoulders usually come in weights of between 6 and pounds! | Privacy Policy this yummy tender goodness til full of it & vac seal for later on it to this! Spritzer: add the water pan when smoking pork shoulder shoulder to be about 200 F degrees while smoking during these FIRST several.. What it is always encouraged to wrap your pork shoulder using a Traeger wood Pellet smoker picnic,. Ve added to our recipe binder!!!!!!!!... Pork for a later meal exactly what I would suggest setting aside at least 20 minutes, but is!, spritzing with the apple juice, apple cider vinegar to the smoker once it reaches an internal temperature 165°... Helps to further elevate the internal temperature of 165° minutes before pulling set the smoker aluminum. Savory rub, I promise it from drying out few differences is dry popularity contest in the center we... Grill on HIGH, lighting half of the pork shoulder to be about 200 degrees. I just cooked this in my Weber grill and can not offer solid advice on using those be done always!

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