Ultra Crisp-Skinned Slow Roasted Pork Shoulder » All products linked here have been independently selected by our editors. You need to cut down the fat side to allow for better smoke penetration. It is possible to run the gamut and over cook or over smoke food leaving a perfectly good piece of meat totally dried out or burned. Score the fat … Place the pork shoulder in your smoker fat side down, with 5 to 6 wood chunks of your choice on top of hot coals. The pork butt is a fatty piece of meat so I cut off nearly all of the fat, down to about 1/8 of an inch. If you have a thermometer then you will need to smoke the meat until it reaches 140 degrees internally and after that it just needs heat to take it on to 180 for slicing or 200-205 for pulling. My first time doing pork shoulder, and am also new to crock pots. Prepare smoker to about 210 degrees F (99 degrees C). Continuously monitor the temperature with a probe thermometer. Place pork shoulder in a large pot and add enough apple cider to cover. If it's Boston Butt, you don't have to trim any. It's nearly as impossible to mess up slow-cooked pork shoulder as it is to bring the sucker to the table without eating half the skin yourself before it arrives. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. Take it with a grain of salt or as a starting point for how you want to prep your pork shoulder. Just another way of dealing with the skin. Low and slow all the way, and make sure you wrap that pork shoulder in … The roast can be smoked so it can be sliced up nicely for dinners or sandwiches. You can either choose  a Picnic cut or a Boston. How To Smoke Tri Tip On A Charcoal Grill? For example, an 8 pound pork shoulder will take about 16 hours from start to finish. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. Never bothered to smoke a shoulder. Aiming to do bbq pulled pork. Too much wasted skin and I'm to lazy to try frying it up. Interestingly enough, I am also cooking a whole shoulder this evening (or tomorrow). Let it cook for about 4 hours or until it reaches 160°F. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. For these, I got up at 5:30 AM and turned on the smoker (I use a digitally-controlled box smoker), had the shoulder in the smoker at 6 AM, removed the butt from the smoker at 10 PM and let it rest an hour, then pulled it, for a total time of 18 hours. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. I did a cooking experiment one day with the same pork loin divided in six pieces, (fat side up & fat side down) two each in oven, crock pot & smoker. Place them skin side down, to crisp up the skin. Smoking time averages 90 minutes per pound, depending on the level of doneness desired. Flip the butt over, so the fat side faces up. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. Cook until the deepest section of the meat reaches an internal temperature of 205°F, or about 8 1/2 hours. Your email address will not be published. put the shoulder in skin side up. I shoot to maintain my smoker temperature at 225 degrees F and can typically plan about 2 hours of cook time per pound of pork. You need to cut down the fat side to allow for better smoke penetration. There is so much fat inside the meat that you do not need the extra fat on the outside like you would for say, a brisker. Put the skin up, until half way through the cook, then put skin down. But the cuts are different enough that we generally prefer pork butt. Mop the shoulder every hour with mop sauce to keep it moist. Spread the rub on all sides and top of the pork. When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Cut the pork belly into 1 1/2 inch cubes. Lay the roast on the cutting board skin side up. Next they take the smoked skin and cut it up and deep fry it into some really great pork skins. I smoke for 18 to 20 hours or until the interior temperature reaches 199 degrees. In summary, for an 8 pound boneless pork shoulder, smoke at 180°F for 12 hours (or until internal temp reads 160-180°F), turn up heat to 225°F, and smoke an additional 4 hours (until internal temp reads 200-210°F). Your email address will not be published. Your butt should have excellent color and bark at this point. whatever fat and gelatin there is will melt off and make its own liquid (which you reduce into a barbecue sauce, so pick your dry rub well) and the skin you just pick out in a more or less solid piece. Saw a post here a week or so back saying the skin/fat goes on the down side. Kimberly, smoke your shoulder at 225 degrees. If there's a lot of excess fat on the surface, you can trim some of it off. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. In America, many people like to brine a leg of pork before smoking the meat. Yes you can over cook a pork shoulder or butt, brisket, roast etc. Preheat your smoker to 275F. When you are done, wrap it up in plastic wrap and put it in the refrigerator until you are ready. Leftover pernil is a must, my friend. Might sound high to some but trust me, it takes that temp to break down this tough cut of meat. Should your smoker determine if you cook your pork shoulder fat cap up down? I always leave skin on, I think it helps to hold the porky juiciness in. It should shred effortlessly. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. throw in a chunk or 2 … Fat side up - or Down? Thanks for advice! Wrap the pork up and place it back on the smoker, making sure you keep your temp probe in and wrap the foil around it. Cut it all off. When you get your pork home and start prepping it for the grill, your first step is to trim it up. Once the BBQ is up to temp, crisping the skin shouldn’t take longer than 15 minutes. no liquid needed. Also, throw in a cup or so of beer on the pot with the shoulder? If this is your first smoke, it is not a bad idea to start with just a salt and pepper rub. If your going to pull the pork smoke it longer, until it reaches 205 degrees. A bunch of us went on a NC BBQ Crawl this past Saturday. rub down the entire meat with dry rub, put onions and minced garlic in the bottom. The smoke, rub, and salt will be on the skin. Make a cut through the skin right down the center as shown. Smoke pork until very tender, about 8 hours. Step 2 - Pork shoulders have a half-inch or so thick fat cap. Place a drip pan filled with water under the grill grates. Joe explains that every smoker is a little different and that the heat source will come from different areas depending on how your smoker is designed. Get the Recipe. A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. Here is a step by step guide to how I prep my pork butts for the smoker. Next, slather the sides of the meat and season with the rub. When you get it, one side will be all fat and the other side will be meat and fat. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). Part of the shoulder blade should be visible. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? My pork belly halves cooked for 4.5 hours at which point they were the color I wanted and about 163 to 168°F in the center. Smoking a whole leg of pork will feed a lot of people. When you look for your pernil, seek out pork shoulder. Cook the meat at a temperature of 250 degrees Fahrenheit for about an hour for each pound. Pork Shoulder with skin on.... what to do with the skin? Yes, according to Joe Haynes, Certified BBQ Judge , and blogger at Obsessive Competitive Barbecue. Skin will be one one side of shoulder only. With the skin on, pork shoulder is best used when the recipe calls for crispy pork skins or crackling. I am using this website to help others get started smoking meat because I truly believe that the backyard BBQ brings people and families together. Turn the roast over to finish removing the skin. If you’re going to slice it, cook to 185˚. [p]Thanks[p]CB Apply a generous amount of the rub on all sides of the pork shoulder. Instead, I just grill indirect at 450 for 4 hrs. Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225°F to 250°F, using the vents to regulate the temperature. Enjoy the website. Same deal: bone-in, skin-on. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. The pork butt is a fatty piece of meat so I cut off nearly all of the fat, down to about 1/8 of an inch. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Pork shoulder is also best cooked low and slow, especially for any recipe that calls for a reverse sear or high-heat finish in order to get the skin to the desired finished texture. Some foods are worth waiting for. Because both, the shoulder … Make sure the grate and catch tray are clean, since you want to avoid any flare ups that will char the pork belly. 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