Smoked Pork Shoulder
The goal is bark—that dark, crusty exterior—and internal strands of meat that surrender to a light tug of a fork. Patience is your primary ingredient; if you rush the stall, you end up with tough meat.
Manage your temperature, not the meat.
Once the pork is on the grate, leave it alone. Opening the lid creates temperature fluctuations that add hours to your cook time.
- Smoker
- Hardwood chunks (hickory or apple)
- Instant-read digital thermometer
- Long-handled tongs
- Butcher paper or heavy-duty foil
What goes in.
- 8-10 lbbone-in pork shoulder (Boston butt)
- 1/2 cupcoarse kosher salt
- 1/2 cupcoarse black pepper
- 1/4 cuppaprika
- 2 tbspbrown sugar
- 1 tbspgarlic powder
Powering through the plateau
Around 160°F, the meat will stop gaining heat as moisture evaporates from the surface. Wrap the pork tightly in butcher paper or foil at this point to trap that moisture and push through to tenderness.
The method.
Prep the surface
Pat the shoulder dry with paper towels. Trim the thickest parts of the fat cap down to a quarter-inch, but don't remove it entirely.
Season
Mix the spices and rub the entire shoulder. Press the rub into the meat, ensuring coverage on all sides, including the bottom.
Stabilize the smoker
Bring your smoker to a steady 225°F. Add your wood chunks only once the fire is clean and producing thin, pale blue smoke.
Smoke
Place the pork on the grate fat-side up. Close the lid and let it ride for 6 to 8 hours until the bark is mahogany-dark and firm to the touch.
Wrap and finish
Once the internal temp hits 160°F, wrap the pork. Return it to the smoker until it hits 200°F in the thickest part of the muscle.
Rest
Remove the pork and set it in a cooler or an empty oven for at least one hour. This allows the juices to redistribute back into the muscle fibers.
Other turns to take.
Carolina Vinegar Finish
Whisk together apple cider vinegar, red pepper flakes, salt, and a touch of honey to pour over the pulled meat for brightness.
Sweet Heat Glaze
Brush the pork with a mixture of molasses and cayenne pepper during the final 30 minutes of the cook.
When it doesn't go to plan.
Place a small pan of water in the smoker to keep the environment humid and prevent the bark from turning leathery.
Never pull the pork while it is steaming hot; let it cool until the heat is manageable, or you will lose all the juices to the cutting board.
If you don't have a smoker, a charcoal grill set up for indirect heat works fine; just keep the wood chunks small to prevent acrid smoke.
The ones that keep coming up.
How do I know the meat is truly finished?
The thermometer is the guide, but the feel is the proof. If you insert a probe, it should slide through the meat like it is passing through soft butter.
Can I remove the bone before cooking?
Keep the bone in. It acts as a heat conductor and helps the interior cook at the same rate as the exterior.
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