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Smoking a pork butt

Smoking a pork butt

Smoking a pork butt

It's an American tradition. Here's how to smoke a pork shoulder for pulled pork that will blow your friends away.This Smoked Pork Shoulder recipe is one of those that I love to make for potlucks and bbq’s. We also love easy smoker recipes like my Smoked Chicken Wings and 1-2-3 Smoked Ribs. This is one of my Summer recipes I know you’ll want to keep on hand!Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork! Perfect for any cookout or BBQ, complete with grill cooking instructions as well.

Smoke

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The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. This recipe doesn’t require any fancy injections, tools, spritzing concoctions, or wrapping to have it come out absolutely perfect every. single. time. All you need to make this recipe a success is a good pork shoulder, my famous homemade sweet BBQ rub, good smoke, and plenty of time.Preheat. Get your favorite smoker running steady at 225 degrees F.

My favorite woods for making smoked pulled pork is either hickory or apple (or a combination of the two). Both are mild enough to complement the pork without overwhelming you witSeason. Season on all sides with my signature sweet BBQ rub. This rub is a cornerstone of Hey Grill Hey made from a brown sugar base seasoned with smoked paprika, onion, garlic, and a little cayenne. (Source:Smoke. Once the pork has been prepped, place it directly on the grill grates of the smoker (preferably fat side up). Close the lid, and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-201 degrees F.(Source:heygrillhey.com)

Cook

Now that it’s wrapped, it’s now about getting it to the final cooking temperature. I cook the pork shoulder to 203 degrees Fahrenheit. Really when you insert your instant read thermometer like a Thermoworks Thermapen MK4, it should feel like it’s going into room temperature butter. This is where marbling comes in. Marbling is rendering out while cooking and becoming liquid awesome flavor. So if the probe goes into the meat smoothly, then you know all that fat flavor has melded into the meat. Another test is pulling the bone, if it slides right out, that is another good test the shoulder is done.

First, Don't make the same mistake of the only one star review of this recipe and use apple cider vinegar instead of apple cider. 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. ALWAYS use a thermometer to check how done your meat is. You can always smoke it for a few hours and then finish it in a covered pan or dish in the oven. Recipe as written is great, although I always add a little red pepper to my rubs. (just a personal preference) Read More (Source:www.allrecipes.com)

 

 

 

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