For a 9 lb. In a small bowl, mix the salt and sugar until combined. A complete guide to making incredible Smoked Pork Shoulder (Pork Butt) and crowd-loving Pulled Pork.Learn the tips and steps for tender pulled pork on your smoker. We asked you to reserve some brine mixture, and now is the perfect time to bring it back out. Sometimes I use a dry rub, and sometimes I prefer a wet BBQ rub. Add the pork shoulder when the temperature of the smoker has reached 225° F, close the lid, and adjust the vents so that the smoke flows freely throughout the smoker. A big part of the yumminess of this BBQ pork recipe is the BBQ rub. If you want the pork shoulder to cook quicker, try doubling the amount of foil with a tight seal. After 2 hours, remove pork … Combine with rest of the injection. Enjoy all the variations available and enjoy eating smoked meat. Cook 10 to 14 hours, or until the meat is tender and reaches an internal temperature of 185° to 195° F. Prepare the Pork. The best pulled pork recipe for the smoker is usually the one you are making today. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. Smoke at 225 until internal temp reaches 195. Wrap the pork shoulder with foil, and put in a cooler to rest. Mix olive oil and Worcestershire sauce together and rub all over pork. Once the probe temperature reads 160°, open the smoker and carefully remove the pork shoulder and place on a baking sheet with 2 pieces of heavy duty aluminum foil. When pork reaches 190 degrees in centre, remove from oven and double wrap with heavy duty aluminum foil, then wrap in a towel. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. This roast was fairly small at five pounds but still required 8 hours on the smoker. Bone-In Pork Shoulder – This recipe is perfect for those smaller pork shoulders that are 6-8 pounds. By smoking low and slow, the pork butt begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder. Close lid and let pork rest for 2 hours without opening. Apple Juice – To keep the pork shoulder burnt ends moist while they smoke. Marinate the pork. Finally, as you are cooking your already-brined pork shoulder, whether slowly over 6-8 hours on your favorite smoker, or quickly for 2-3 hours, you want to continually work the meat. Place pork shoulder over indirect heat and cook with the lid closed for 3 hours or until internal temperature reaches 180°. Sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice. Both cuts are tough and fatty so it’s best to cook them in a slow cooker, Instant pot, and of course, the smoker. Plus a full video tutorial on how to smoke pork shoulder. There are a few things you’ll need to make pork shoulder burnt ends. Trim and score pork shoulder. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. How do I make my pork shoulder cook faster/slower? roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. When the pork shoulder reaches about … Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. I like to let my pork shoulders rest for a minimum of two hours, up to five. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. and a handful of chips in the smoking box. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) Drain water from cooler and place pork inside. Double wrap the pork shoulder to avoid any additional smoke to get to the meat. Load the pork shoulder into the smoker, skin side down, thermometer facing up. In this case, I made a wet rub that was paste-like in consistency. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. This recipe makes enough marinade to inject an eight-pound pork butt, also known as a Boston butt or pork shoulder.Even though this piece of meat goes by a few different names, they're all the same cut from the shoulder of the pig and make delicious pulled pork.You can scale the ingredients up or down if your cut of meat is bigger or smaller. If you plan to slice the pork like a traditional roast, cook it until it reaches an internal temperature of 165 degrees. 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. Preheat Your Smoker to 225 Degrees F. The key to this recipe is low and slow smoking. Middle rack is fine. 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. With a smoker operating at 225-250° Fahrenheit, it can take from one hour per pound (if you're lucky) to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder. Preparation. Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Pork butt is the top part of the shoulder and it sits higher on the foreleg, while pork shoulder is the lower part that is closer to the leg. Be sure to wrap the foil around the probe. Inject meat prior to smoking and six hours in. 8. Pork Shoulder Burnt Ends Recipe. Sprinkle rub all over pork shoulder, pressing into the meat. There are so many ways to do this right it’s one of my top 5 recipes for the smoker. 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