![]() ![]() Pairing up a good BBQ sauce with this pork shoulder is a bit up to the maker of it. The Best BBQ Sauce for Smoked Pork Shoulder I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. You can also season the pork up to 24 hours ahead of time. When it comes to rubbing the pork, I like to do so for 30 minutes to 1 hour before it goes on the smoker. This crust is coveted and acts almost as a caramelized outside of the meat bringing about a ton of flavor to your meat. ![]() Smoke particles stick to the outside seasoning and begin to make a firm outside edge that appears to be dark red and black in color. The bark is the crust that forms on the outer surface of the meat you are smoking. This process can take anywhere from 30-60 minutes, and I advise covering the pork in foil or butcher’s paper while it rests. During this resting time, the juices soak back into the pork bringing about a lot more flavor and tenderness to it. I’ve always learned ever since my days in culinary school that it is incredibly important to let the meat rest before cutting into it or serving it. This process also assists in breaking down the fat and collagen to make the meat more tender and juicier. Wrapping helps to elevate the internal temperature of the pork further and also helps to tenderize it by steaming it. ![]() Many BBQ pitmasters believe that you should wrap it in foil or peach paper once it hits an internal temperature of 165°. It is always encouraged to wrap your pork shoulder at some point in the smoking process. The measuring combination of my spritzer is: Spritzing is mainly used to keep the pork moist, but because there is already so much fat on the pork shoulder, you may be unable to tell the difference in flavor in the end. Since I use more of a savory rub, I like the subtle hint of sweetness from the apple juice. I like to personally use a combination of apple juice, apple cider vinegar, and water to spray onto the pork shoulder. What Do You Spray on It When It’s In the Smoker? Rest in the foil at room temperature before serving.Wrap the pork shoulder in foil or butcher’s paper and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°.Remove it from the smoker once it reaches an internal temperature of 165°.Another way is to use a thermometer the entire time for indications of when your pork may be done. 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°. How Long Does It Take to Smoke?Ī few things will depend on how long it takes to smoke a pork shoulder or even a pork butt, the most important being the weight of it and the temperature at which you smoke it. If you love smoking with wood that is not on this list, I encourage you to use it when making this pork shoulder recipe. While these woods are great for smoking pork, don’t let this list confine you. Texas is often known for pecan or oak, while hickory is identified with Memphis BBQ. ![]() In addition, the wood used for smoking will depend upon where in the US you live. When it comes to selecting wood for smoking pork, no matter if it’s a shoulder or a butt, you should immediately think of fruit. The bottom part of the shoulder and into the leg is known as the picnic shoulder, which maybe you’ve heard before. Together these two cuts of meat are commonly known as the butt shoulder. 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. While they both come from the same part of the big, there are a few differences.Ī butt is meatier and has more marbling than a pork shoulder. It’s not that pork butts aren’t available it just seems that pork shoulders are more common. More often than not, pork shoulders seem to win the popularity contest in grocery stores. Difference Between a Pork Butt and a Pork Shoulder I would suggest setting aside at least 10 hours of your day to prepare and smoke this pork shoulder properly. Smoking obviously requires you to have a smoker and plenty of time to smoke it. Just like I always say, fat equals flavor. Similar to my obsession with Corned Beef Hash, I pretty much only eat pulled pork whenever I go to a BBQ restaurant. Pork shoulder has plenty of fat to make this recipe loaded with flavor. Learn how else I use this same BBQ sauce in my Bacon Wrapped Meatloaf and Smoked BBQ Chicken Recipe. Fire up those smokers and get ready to enjoy a perfect smoked pulled pork shoulder recipe that has the ultimate bark with a fantastic BBQ rub. This will absolutely be your new go-to smoked pork recipe. ![]()
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