Pork butt or also known as Boston Butt, is the American name for a cut of pork meat, coming from the upper side of the front leg shoulder. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. A smoker small fire of oak, and add chunks of apple or hickory every hour or so. If you're going to slice it, cook to 185˚. Below the butt is the picnic. For the best experience on our site, be sure to turn on Javascript in your browser. At 235 degrees, pork cooks at a rate of 1 hour... Make a proper heat source: Use a good bed of coals for the heat source and some wood for flavor. Add baking dish filled with water to smoker, on the grate on one side of the smoker. To be pull-apart tender, the internal temperature needs to reach at least 190 degrees Fahrenheit, and up to 205 is fine, especially if the cut is extra fatty. Smoke the butt for approximately 8 hours. I like to burn a When shopping for blade pork roast, be sure it is not boneless. A good dry rub or wet rub can really improve the flavor. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. This simple smoked pulled pork butt (AKA pork shoulder) only requires a few pantry ingredients and a smoker to achieve melt-in-your-mouth tender smoked pulled pork. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. For the best experience on our site, be sure to turn on Javascript in your browser. Pork butt and Boston butt are two…a third is pork blade roast, since the bone-in roast contains part of the shoulder blade. Smoker-Cooking.com   Copyright © 2005 - 2021   All Rights Reserved. Leave the wrapped butts/shoulders on the smoker until you reach 195 degrees internal. But don't gloat too long, it's going fast! A good dry rub or wet rub can really improve the flavor. too. This cut has more fat and connective tissue than the butt. temperature of 225 degrees to 240 degrees is ideal. There are no products matching your search. The pork shoulder which weighs between 14-18 lbs is divided into two parts…the Boston Butt (also known as Pork Butt) is the upper part of the shoulder; the Picnic shoulder is the lower part. Score the fat … The meat will be great if you do this, but the bark will soften some. For most cooks, lots of connective tissue and fat is a negative. The pork butt is a sub-primal cut from the pork shoulder. Tips as you are smoking your pork shoulder Throughout the smoking process, you are going to need to do a couple of things. A long,long,long time... by: BBQ Bob This cut is most often cured, and becomes the picnic ham. The pork shoulder is one of the primal cuts of the hog. That's why shoulder cuts are inexpensive. The crusty bark is lost...it softens from the moisture within the foil. There are some benefits to processing the pork. Douse the pulled pork shoulder with your favorite sauce, and serve it up with more sauce, buns, and coleslaw. If you want to enjoy the chewy bark, the pork has to breathe a little. I like to use Carolina Mop the shoulder every hour with mop sauce to keep it moist. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. rinsed, trimmed of excess fat, seasoned, and allowed to rest at least overnight in the fridge before hitting the smoker. However, this cut type can easily be dried out in the smoker and there are several situations where you can ruin your delicious cooking. Preheat, the smoker to 250°. You will notice that most recipes go ahead and require a bone-in pork shoulder. A simple marinade of fruit juice and spices works well. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. It can usually be found alongside the butts in the meat case, and will also make good pulled pork. Comments for Time For Smoking Pork Shoulder. Goals when smoking a pork butt, shoulder, Boston butt, or picnic The end goal is pulled pork – meat that’s tender enough that it can be pulled to shreds by hands. 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. vinegar barbecue sauce. The internal temperature of wrapped meat rises quicker. Insert the probe thermometer into a thick portion the roast (if a thermometer is attached). Please enter an email address to send the ingredients list. We are working to assist you as quickly as possible. Unwrap at this point and vent for several minutes. How to slow-smoke a Whole Pork Shoulder | BBQ Pork ShoulerFor more barbecue and grilling recipes visit: http://howtobbqright.com/Slow smoked pork shoulder. Every time you lift the lid to take a temperature reading, you add fifteen to thirty minutes to the smoking time. The pork should be rinsed, trimmed of excess fat, seasoned, and allowed to rest at least overnight in the fridge before hitting the smoker. Injecting flavor into the pork before the rest is an option, too. Refrain from using seasonings high in sugar…the long exposure to heat can cause the sugar to burn. Enhancing retards spoilage, which lengthens shelf life. This pulled pork recipe isn’t made for crockpots, pressure cookers or ovens, this is the real deal. Man, we are lucky! I knew from a young age that pork was fatty, juicy, and delicious. In Today's video we are taking a look at how easy and simple it is to smoke a pork shoulder using good old fashion charcoal. red peppers really gets into the meat. 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. Man, we are lucky! In a hurry? I use the latter method, and wear disposable plastic gloves. Bone-in is usually preferred for smoking, since the bone helps to transfer heat into the pork roast. If your going to pull the pork smoke it longer, until it reaches 205 degrees. After resting, it's time to start pulling! A remote thermometer is an invaluable tool to have when smoking meat. shanks, or hocks. The trick here is to smoke the chunk of meat for about an hour for every pound till the temperature of the pork is about 185 degrees from the inside. Some cuts may contain the blade bone, which is the bone that connects the leg with the upper side of the animal’s body (like a shoulder … Any help is appreciated, thanks! If it's Boston Butt, you don't have to trim any. There are a couple of ways to go from here. Due to COVID-19, responses may be delayed. 208 degrees Let it sit and marinate in its' own juices without unwrapping for another 2 hours 5 minutes before putting the pork butt on the smoker, add your favourite wood for smoking with in chunk form, or wood chips if that’s all your smoker … Pork shoulders will require about 12-14 hours in the smoker. Place a drip pan filled with water under the grill grates. It is a heavily-worked muscle on the animal. toughness usually isn't a problem. Inject at locations evenly all over the pork. The pork shoulder is high in fat, Following these tips will create the best Whole Shoulder or Butts every time. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. It can easily take twelve hours to reach this temperature, and often takes longer. The pork shoulder is high in fat, Control your temperature: Place the butt on the smoker and close the lid. The marbling and Planning on taking the pit to 225-275 for 6-8 hours w/the finished shoulder ~200 IT. For most cooks, lots of connective tissue and fat is a negative. “I like big butts and I cannot lie.” No seriously, fat is flavor, so look for about a 10 … Because of the load-bearing activity of the shoulder muscle, the protein fibers of the butt are very tough, and they are held together with a web of connective tissue. Trim off most of the fat from the exterior of the meat but not all of it. You can smoke lots of different things on your kettle but I am going to show you how smoke pulled pork. Do the mustard and rub on the pork butt smoke it to 140 degrees heavy with oak, apricot and pear (or other fruit wood) double wrap in foil Place in 230 degree oven (or leave in the smoker) until it reaches approx. Double-wrap the pork shoulder in aluminum foil after four or five hours of smoking. An American classic, smoked pulled pork sandwiches are a favorite for most people because they're tender, juicy and delicious. 12 Tips and Tricks on Smoking a Pork Loin. This classic smoked pork shoulder is cooked low ‘n slow for melt-in-your-mouth tenderness and the perfect amount of wood-fired flavor. Pork shoulder is an ideal cut, especially if you’re new to smoking. us smoke cookers, fat and connective tissue are good things! The reason for the potential toughness is the high amount of connective tissue in the shoulder area. If you are using propane, electric or charcoal then you can stop smoking it when it reaches about 140 degrees since it should be suitably smoked at that point.. feel free to keep smoking if you are a … For help identifying model number, please contact Customer Service at 800-318-7744. When the pork has reached at least 190 degrees, remove it from the smoker and allow it to rest for at least an hour. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. The Boston Butt weighs between 6-8 lbs. First, you need to apply a mop to the pork shoulder every 45-60 minutes. When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, and we can buy it at a bargain price to boot. Remove the bone…it should slip right out of there. Get the party started with a nicely rubbed pork shoulder, smoked to excellence and thrown together over nachos. Place the pork shoulder directly on the smoker rack. The “mop” is made up of 1 part apple cider vinegar, 1 part apple juice and 1 part water. "This North Carolina Style Pulled Pork Recipe is a winner!". Carefully return the meat to the smoker and glaze with your sauce. The anatomy of this cut is what determines its optimal cooking method. GET RECIPES & TIPS DELIVERED TO YOUR INBOX. The blade pork roast, or what is sometimes called the Boston Butt, is the upper part of the arm. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. The meat can still be pretty hot, and the gloves offer some protection. This might also be called a pork butt or a Boston butt roast. Rest the pork on the counter, covered with a foil tent and a clean towel. too. Brush it on every hour or so. You can use two forks and pull the meat apart, or you can really get into it and use your hands. Lay out a large sheet of foil or butcher paper, pull the pork off. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. If you're going to slice it, cook to 185 degrees. To get there, the meat needs to get up to 195°‒205°. For us smoke cookers, fat and connective tissue are good things! When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, and we can buy it at a bargain price to boot. Pork shoulder; Pork butt; Boston butt; Now if you want a detailed explanation, it’s all quite simple. The tang of the vinegar and heat of the Every hour you're going … It is well marbled, contains a lot of connective tissue, and is most commonly used to make pulled pork. STEPS FOR SMOKING PORK SHOULDER ON YOUR CHARCOAL GRILL 1 At least 6 hours before cook time, inject the pork. the pig, but since most hogs are under one year old when butchered, Wrap it in foil, then in a couple of towels, and then put it in a cooler. The humble and inexpensive pork shoulder has been transformed into something to be proud of. By smoking low and slow, the pork butt begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder. That's why shoulder cuts are inexpensive. It can be further divided into the pork shoulder butt, the picnic, and the It makes the pork a safer food product. If you want one, it can usually be special ordered, but plan to pay a premium price. hours of smoking. The roast coming from the top end of the shoulder is known by many names. I grew up spending summers on my grandfather’s hog farm. It's rare to find a whole pork shoulder in the grocery store. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. Remember that … If the basting liquid Trim the Fat. 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. Prepping The Pork Shoulder For The Smoker The pork should be rinsed, trimmed of excess fat, seasoned, and allowed to rest at least overnight in the fridge before hitting the smoker. If you buy an 8-pound pork shoulder… Cut back on the called-for salt in your recipe when using enhanced pork. A lot of heat escapes when the lid is opened. It's best to keep things covered up as much as possible. Using a combination of wood rounds out the smoke flavor nicely. The humble pork shoulder can be one of the toughest cuts of meat from The enhancing brine is salty. Apple juice or cider makes for a good baste as well. Start basting the pork butt or picnic after the first three or four Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. The down side? picnic for smoking, look for marbling and surface fat. Trim excess fat from the pork shoulder. Picking the butt. And you guessed it, all three are the same pork cut. It also helps the meat remain moist after cooking. It's a 6.5 pound boneless half pork shoulder. With a crisp flavorful bark on the outside and decadent, fork-tender meat on the insi Fill a small spray bottle with the apple juice and apple cider vinegar and set aside. Hey all, going to be smoking my first pork shoulder tomorrow for the fam and was hoping to get some tips for the cook. Smoke: If using a charcoal smoker, light your best lump charcoal for smoking allow your smoker to come up to temperature – around 275°F. MON - SAT, 9AM - 7PM EST. fat add flavor and juiciness. 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Shoulder | BBQ pork ShoulerFor more barbecue and grilling recipes visit::. The lid to take a temperature reading, you need to apply a mop to the smoking,... For smoking in the fridge before hitting the smoker rack gloat too long, can... Nicely rubbed pork shoulder | BBQ pork ShoulerFor more barbecue and grilling recipes visit: http: //howtobbqright.com/Slow smoked shoulder! Pork smoke it longer, until it reaches 205 degrees heat escapes when the internal temperature every hour and! Has been transformed into something to be proud of spending summers on my grandfather ’ s all simple!