Best Way To Smoke A Pork Shoulder
Camila Farah
Bob s pulled pork on a smoker.
Place pork shoulder in the smoker and toss 4 6 wood chunks onto the hot coals. Homemade barbecue sauce is sweet with molasses and perfect tanginess. This may not be the way you or someone you know smokes their pork but this is what works for us. Pre heat smoker and add wood chips to start smoking at 250 degrees f.
Cook for about 8 hours until the internal temperature of the meat reaches 200 f on an instant read thermometer. With pork it s not that easy. So you have usda cuts like choice or prime leading you to a higher quality beef. Some people call it a pork shoulder and some people call it a pork butt it s labeled a pork shoulder butt roast at the grocery.
Mop the shoulder every hour with mop sauce to keep it moist. This is the correct way to smoke a pork shoulder with professional results from the brine to the rub and sauce to the rave reviews you will receive. Dr pepper barbecue sauce a sticky sweet barbecue sauce that is perfect for grilling or dipping. If you haven t tried it on smoked pork you are missing out.
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With beef it is generally accepted that marbling is a key to flavor. 7 let the pork rest for 10 to 15 minutes before carving. Before i even get started here let me lay down a little disclaimer this is how i smoke a pork shoulder or butt. Best barbecue sauces for pork shoulder.
You can use grill racks to make it easier to move the butt around. You want the thick layer of fat pointing towards the heat to help protect the meat. The best way to cook pork shoulder is to braise or smoke low and slow to slowly render the pockets of fat. Take the pork shoulder out of the fridge at least 1 hour prior to smoking.
As a general rule when pork shoulder is done the skin should be crispy the meat should reach an internal temperature of 160 185 degrees 70 85 degrees celsius and any bone in the meat should wiggle easily when grabbed and shaken. Now leave it alone for a while so as not to disturb the bark that s forming. Wrap the pork shoulder in butcher paper or aluminum foil and rest for at least 1 hour. After about two hours of smoking use the spritzer bottle to lightly spray the meat.
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On most smokers this will mean pointing it down. Place in a bun with your favorite bbq sauce.
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