Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. Smoked Country Style Ribs with Mustard BBQ Sauce, Boiled Green Beans Recipe with Butter Glaze. Percent Daily Values are based on a 2,000 calorie diet. 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. Only reason I didn't like it is I had a 6.5 pound pork shoulder in my smoker for 10 hours at 210 - 220 degrees and it was definitely not done. Best pork loin I've ever had. You can also brine the meat or inject it with vinegar, juices, and seasonings. As with all proteins, allow the smoked meat to rest before slicing or … Preheat, the smoker to 250°. Prepping your cooker for smoking. One of the best pork shoulders I have made with my smoker. Preheat your smoker to 250 degrees F. Make dry rub. As is, this piece of meat is perfect for low and slow cooking such as smoking or … Read More…, Copyright © 2020 Chef Billy Parisi | Privacy Policy. Rest in the foil at room temperature before serving. Facebook Pinterest Print Email ... Submerge your pork shoulder in a brine solution for 8 hours in the refrigerator. Highly recommend this recipe. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. We used Jack Daniels brand chips (just for the heck of it definitely didn't harm it any.) Place the pork shoulder on the grill and smoke until it reaches an internal temperature of 165°F. Place in a bun with your favorite BBQ sauce. 3 cups hickory chips, or more as needed, soaked in water. 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°. I used apple wood to enhance the flavor. In a bowl mix dry rub ingredients together well. I used a Kansas City type BBQ sauce on the side. There are times where the meat … You saved Bob's Pulled Pork on a Smoker to your. Amount is based on available nutrient data. Place pork shoulder in a large pot and add enough apple cider to cover. This made it more tender. Smoking obviously requires you to have a smoker and plenty of time to smoke it. Smoke shoulder until internal temperature reaches 200 degrees. During this resting time, the juices soak back into the pork bringing about a lot more flavor and tenderness to it. This can take anywhere between 2 to 4+ hours. Right or wrong, that’s my belief based on my cooking background and knowledge. Similar to my obsession with Corned Beef Hash, I pretty much only eat pulled pork whenever I go to a BBQ restaurant. It’s not that pork butts aren’t available; it just seems that pork shoulders are more common. For pulled pork, take that up to 190°F so that the meat shreds easily. This smoked pork shoulder recipe is probably one of the best smoker recipes my husband and I have ever tried!! Thanks very good advice will put it to work soon. 6-9 pound pork shoulder or pork butt fat trimmed. Rinse shoulder, pat dry and apply a light coat of mustard, using a basting brush. Place your seasoned roast, fat side up, in the smoker, away from direct heat. Allrecipes is part of the Meredith Food Group. Nutrient information is not available for all ingredients. Smoke incredible pulled pork in an electric smoker for your next tailgate, at-home barbecue party or laid-back weekend cookout. 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 took the original and made a few changes based on comments I read in other reviews and my own ideas. 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. This pork shoulder came out awesome. 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. 1. Every hour, I used a spray mop mixture of oil and apple cider vinegar (50/50). Rub shoulder with mustard and generally apply BBQ seasoning. Applied mustard around the shoulder before I put on the rub. Applied mustard around the shoulder before I put on the rub. Smoked Pulled Pork. Hope you enjoy my twists on classics as well as new innovations! June 25, 2020 April 21, 2020 by Average Joe. Transfer pork to a large platter and cool for 30 minutes before shredding with forks. Took out of bag washed dried and placed in oven for 6 hours at 225 then took to the grill for a 4 hour open pan smoke. Though doubtful about the foil wrapping, doing so resulted in a tasty “au juice” that we served with the shredded pork. The only thing we did differently was, once the pork reached 165 degrees, we pulled it out of the smoker, double wrapped in heavy duty foil, and put it in the oven. After resting for at least one hour, it is time to shred! While the grill is heating up, set your Pork shoulder out and bring to room temp. Thanks for making your videos and recipes so easy to follow! this link is to an external site that may or may not meet accessibility guidelines. No gift befits the food-obsessed people in your life like a cookbook. I used apple wood to enhance the flavor. Made this as our very FIRST meal in our new smoker. Used the Dijon mustard and it did help keep the spices on the meat. If it's Boston Butt, you don't have to trim any. Pulled pork is simply shredded pork that is usually smoked or slow-cooked to have a soft texture and is typically served on a simple bun with some sauce and coleslaw or on its own. Visit the post for more. Smoked Picnic Pork Shoulder for Pulled Pork Sandwiches | The BBQ Notes. Rub: Combine all of the ingredients and set aside. But what to do with left over apple cider marinade? This process also assists in breaking down the fat and collagen to make the meat more tender and juicier. Cooked in electric smoker at about 250-275F for roughly 3 hours (to target internal temp of 145F) Wrap in heavy duty aluminum foil continue cooking for roughly 2.5 hours (to target internal temp of 180F) VERY tender (but doesn't fall apart). I mixed all ingredients for rub and Apple cider in stew pot. Pork and fruit go fantastic together. Pretty much followed the recipe to a T. Pulled the bone out with my fingers and meat was ridiculously tender and flavorful. 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. Your daily values may be higher or lower depending on your calorie needs. I have used this recipe twice and loved it! Smoked pulled pork is a barbecue staple and great for any occasion. After an hour, you can apply a mop to the pork shoulder. Everybody loved it. Specifics: Rub - added about a teaspoon of chili powder for some spiciness 3 lb pork loin marinated in 1 gallon zip-lock bag containing apple juice and 1/4 cup of the rub. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. The bottom part of the shoulder and into the leg is known as the picnic shoulder, which maybe you’ve heard before. Using only three ingredients (four if you count the Dr Pepper for the spritz), this recipe is super easy … Total Time14 hrs 8.50 lbs Pork Shoulder Picnic 3.50 oz Honey Hog BBQ Seasoning from Meat Church ¼ cup Olive Oil 1 cup Apple Cider Vinegar. Scalloped Potatoes Recipe with Parmesan Cheese ». Poured this over the pork Butt in a very large zip lock bag to brine for 48 hours. Instructions. It honestly was the best pulled pork that I have ever had...our dinner guests agreed! 4. Info. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. I don’t even know what it is about it, but golly is it delicious. Spread remaining rub over pork shoulder. 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. Warmed until sugars & Salt melted cooled this mixture completely. 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. If you want to, you can remove a thin layer of fat from the top of it, but it is not necessary. The time for smoking a pork shoulder depends on the smoking temperature. … Rub the mustard on every side of the pork shoulder creating a thin layer. This site uses Akismet to reduce spam. Combine with your favorite BBQ sauce and enjoy. (just a personal preference). Set aside. Your email address will not be published. I used a bone in pork shoulder for more flavor. Smoked pulled pork is a favorite in the barbecue world and is surprisingly easy to make. I like to personally use a combination of apple juice, apple cider vinegar, and water to spray onto the pork shoulder. It may be prepared and cooled overnight in the fridge (whisk well before injecting).Injecting meat is very easy, but you really do need a quality injector. While these woods are great for smoking pork, don’t let this list confine you. Preheat smoker to 108°C. Trim the pork shoulder. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Remember to let it rest at room temp for 30-45 minutes before pulling. Score the fat … Finished late so we stuck it in the fridge. A butt is meatier and has more marbling than the pork shoulder. There are phases to smoking a pork shoulder after it has been trimmed and seasoned. Preheat, the smoker to 250°. Pork shoulder has plenty of fat on it to make this recipe loaded with flavor. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. SmokePro XT Pellet Grill. I used a bone in pork shoulder for more flavor. Unwrap pork and put into an aluminum 9×13″ pan. Cooked it at the regular temperature for 8 hours, then turned up to 250 for 2 hours. The measuring combination of my spritzer is: It is always encouraged to wrap your pork shoulder at some point in the smoking process. Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours. This meat fell apart and was SO moist. Wonderful! If you’re using a kettle-type grill, use an indirect … 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. Remove from the grill and let it rest on a cutting board for 20-30 minutes with the aluminum foil loosely tented over the top. Smoked, on a Treager, a 10lb pork butt for 10 hrs. Since I use more of a savory rub, I like the subtle hint of sweetness from the apple juice. I took the original and made a few changes based on comments I read in other reviews and my own ideas. Excellent. Smoked Pulled Pork in the Pit Boss Vertical Pellet Smoker. On a stove, heat the marinade on medium for 5 minutes allowing the butter to melt and the flavor to come together. Best ever … didn’t brine & did not need it! Category Difficulty Beginner. Camp Chef Competition Blend BBQ Pellets. Return the wrapped pork shoulder and slip it back into the smoker until the probe (food temp) reaches 195°. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. 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. I used a Kansas City type BBQ sauce on the side. Also, a big pork shoulder does take a long time to smoke to the pulled pork stage, so don't blame the recipe if your smoker cooks slower than average. Information is not currently available for this nutrient. One of the best pork shoulders I have made with my smoker. 8-10 lbs Bone-in pork shoulder roast; Your favourite pork rub; Instructions. I also used apple wood chips in the smoker...yum! 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! Thanks! Your email address will not be published. Cut a corner this afternoon to try it and it is dry. The second time I made it, I completely covered the pork with yellow mustard prior to adding the dry rub...this created a wonderful thick bark. This process can take anywhere from 30-60 minutes. Boil it down by two thirds; add tomato paste, garlic powder, onion powder, apple cider vinegar, Cayenne pepper and you got a barbecue sauce which is a great match for the meat. 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. Moisture is what keeps meat tender, juicy, and flavorful. 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. Many BBQ pitmasters believe that you should wrap it in foil or peach paper once it hits an internal temperature of 165°. How to Smoke a Pork Shoulder. Texas is often known for pecan or oak, while hickory is identified with Memphis BBQ. Pork butt is often labeled as “Boston butt” and pork shoulder is labeled as “picnic … 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. You can also include seasonings such as sugar, brown sugar, chili powder, oregano into the rub. With a paper towel pat the roast dry. Posted on April 7, 2020 April 7, 2020 by Ian Wheatley. Preheat smoker to 225 degrees. Required fields are marked *. Storing and Freezing: Store it in a plastic container and keep in the refrigerator for up to 4 days. This was an outstanding receipt with the minor changes I made. 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. Pulled very easy with just a fork. 2. The vast majority of recipes call for smoking at 275 degrees, fat side up, until internal temp hits 160, or for 5 hours, or until the fat cap begins to split (as shown in the video above). When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. Preheat grill or smoker according to directions to 225℉. Pour dry rub on meat and press down, flip over and create a thick coat of it on the other side as well as pressing it on firmly on to all sides. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone … For a spicy kick, mix 1 part Frank's® RedHot® Buffalo sauce and 1 part of your favorite mustard-based BBQ sauce. They las… You can even put it wrapped in an empty cooler to keep it warm if you plan to let it rest for a while. Pulled pork on a smoker is very simple. Cooked it at the regular temperature for 8 hours, then turned up to 250 for 2 hours. 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. Apply BBQ seasoning signs when it ’ s my belief based on I... Because most of it will be moister in the oven another few hours very slowly at... Just seems that pork shoulders seem to win the popularity contest in the fridge cooled this mixture.. Still in and fat cap on one side generously season the pork shoulder smoked BBQ Chicken recipe that. 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Pork butt fat side up, in the Pit reaches its operating temperature before the... Process also assists in breaking down the fat … mix all of the ingredients the. Aluminum 9×13″ pan, so that the Pit Boss Vertical Pellet smoker with BBQ sauce on the makes. And add enough apple cider marinade a sandwich used Jack Daniels brand chips just! Did not disapoint read More…, Copyright © 2020 Chef Billy 's go-to that!
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