Double wrap the pork shoulder to avoid any additional smoke to get to the meat. There are a few things you’ll need to make pork shoulder burnt ends. BBQ Rub – I used about 4 tablespoons of rub for this recipe. 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. If you plan to slice the pork like a traditional roast, cook it until it reaches an internal temperature of 165 degrees. There are so many ways to do this right it’s one of my top 5 recipes for the smoker. 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. 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. This roast was fairly small at five pounds but still required 8 hours on the smoker. Mix olive oil and Worcestershire sauce together and rub all over pork. Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Mix vinegar sauce ingredients and bring to boil. I like to let my pork shoulders rest for a minimum of two hours, up to five. Plus a full video tutorial on how to smoke pork shoulder. 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. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. Bone-In Pork Shoulder – This recipe is perfect for those smaller pork shoulders that are 6-8 pounds. Smoke at 225 until internal temp reaches 195. The best pulled pork recipe for the smoker is usually the one you are making today. roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. Combine with rest of the injection. Inject meat prior to smoking and six hours in. Sprinkle rub all over pork shoulder, pressing into the meat. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. How do I make my pork shoulder cook faster/slower? 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. Preheat Your Smoker to 225 Degrees F. The key to this recipe is low and slow smoking. Pork Shoulder Burnt Ends Recipe. 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. Close lid and let pork rest for 2 hours without opening. When the pork shoulder reaches about … Be sure to wrap the foil around the probe. Place the pork shoulder in a large zip top bag or other food-safe container. Both cuts are tough and fatty so it’s best to cook them in a slow cooker, Instant pot, and of course, the smoker. After 2 hours, remove pork … In a small bowl, mix the salt and sugar until combined. Wrap the pork shoulder with foil, and put in a cooler to rest. After the pork shoulder sits in the marinade for several hours, I rub it all over and generously with a mixture of brown sugar and spices. If you want the pork shoulder to cook quicker, try doubling the amount of foil with a tight seal. In this case, I made a wet rub that was paste-like in consistency. Trim and score pork shoulder. We asked you to reserve some brine mixture, and now is the perfect time to bring it back out. 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. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. 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. When pork reaches 190 degrees in centre, remove from oven and double wrap with heavy duty aluminum foil, then wrap in a towel. Preparation. By smoking low and slow, the pork butt begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. 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. Load the pork shoulder into the smoker, skin side down, thermometer facing up. Place pork shoulder over indirect heat and cook with the lid closed for 3 hours or until internal temperature reaches 180°. Enjoy all the variations available and enjoy eating smoked meat. Sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice. Prepare the Pork. 8. A big part of the yumminess of this BBQ pork recipe is the BBQ rub. Sometimes I use a dry rub, and sometimes I prefer a wet BBQ rub. Drain water from cooler and place pork inside. Cook 10 to 14 hours, or until the meat is tender and reaches an internal temperature of 185° to 195° F. Trim the pork shoulder so as to leave at least a ¼-inch cap of fat. Allow the pork to sit for 2-3 hours after removing it from the smoker. 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. If you are using a much larger shoulder you will need to account for added time. 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