Smoking A Pork Shoulder In A Masterbuilt Electric Smoker
Olivia Luz
In the morning take your shoulder out of the fridge and let it come to room temp while your firing up your smoker.
Blend all ingredients together and completely cover the pork shoulder. You can smoke pork in any kind of masterbuilt smoker. Wrap the meat two times in foil. The pork butt is the uppe.
The picnic shoulder and pork butt both come from the pork shoulder. Place in the aluminium tray uncovered and smoke for 1 hour per pound at 120 c or until internal temp reaches at 75 c. Pull your plastic wrap over and seal tightly. An electric or propane smoker is a good choice for chops tenderloins and sausages.
Put the shoulder in the fridge. Charcoal is excellent for encouraging a crispy outer bark on a roast a ham or ribs. It can be difficult to smoke the pork shoulder in an electric smoker and achieve the best results especially if it s your first time to do it. Remove from smoker and strain the juice into a small bowl.
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Squirt apple glaze and mustard on top of shoulder and sprinkle the rest of the brown sugar over that. Pork should be cooked to a minimum internal temperature of 165 f. This will keep the moisture level thus achieve the best results.
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