Best Way To Smoke A Pork Shoulder Roast
Olivia Luz
This cut has more fat and connective tissue than the butt.
We usually hang around and make sure the temp is staying steady for about 20 30 minutes head to bed then wake up 10 hours later to this beauty. Place in a bun with your favorite bbq sauce. The marbling and fat add flavor and juiciness. Then apply a liberal amount of your favorite bbq rub and let the spices work the meat for 30 minutes.
Bone in is usually preferred for smoking since the bone helps to transfer heat into the pork roast. Smoked pork shoulder with brown sugar garlic rub is a flavorful and delicious way to make tender and juicy pork roast that is perfect for barbecue sandwiches. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. If using a slow cooker cover and cook on high for 5 to 6 hours or low for 8 to 10 hours.
Below the butt is the picnic. The internal temp should read between 160 and 170 degrees for slicing or 190 and 200 degrees for pulling. 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. One of the easiest and most delicious meals you can prepare is a good smoked pork shoulder.
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Roast the pork shoulder for approximately 1 hour per pound. Pork shoulder or pork butt generally comes from the grocery store in about 8 pound roasts. It can usually be found alongside the butts in the meat case and will also make good pulled pork. Roast braise or smoke the shoulder until it is falling apart tender.
Trimming off the fat is not necessary since it helps the pork loin stay juicy but you can trim it off if you want. Depending on the size of your roast and whether it s bone in or bone out this could take 2 to 6 hours in the oven or up to 8 hours in a smoker. I have prepared countless smoked pork butts but every time i pull one off the grill smoker it s like christmas and i am 8 years old. Now leave it alone for a while so as not to disturb the bark that s forming.
Remove pork roast from the smoker and tightly wrapped meat with aluminum foil. Preparing the pork loin for smoke is very straightforward. Rinse under cold water and pat it dry with a paper towel. When purchasing a pork butt or picnic for smoking look for marbling and surface fat.
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Pork shoulder is best when it s cooked long and slow.
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