If a good bark has formed wrap the pork shoulder with butcher paper, and continue to let it cook.
At this point, the internal temperature of the pork shoulder should be close to 160 degrees. Continue this process every hour.Īfter about 8 hours of smoking check the internal temp with a Thermapen or your favorite meat thermometer. I will check the level of my pellets (I use a Traeger), but otherwise, leave the smoker alone! After five hours open the lid and spritz the pork shoulder with apple juice. Smoking Pulled Pork is a Waiting Gameįor the first five hours of the cook don’t open the lid on your smoker. You can prep your shoulder on the rack, inside of a foil-lined pan. It easier for you to remove the meat at the end of the cook. That’s a good alternative to a grill rack. Sometimes I’ll smoke my pork shoulders in a large cast-iron skillet. Life will be easier for you if you purchase a grill rack. If you have a grill rack, place your meat on that, and then place the rack inside the smoker. Once your smoker is up to temp, open the lid on your smoker, and put the meat on the grate. At 250 the pork shoulder will cook a little faster, but you’ll Sprinkle just enough on the meat to cover the entire surface.Īfter adding the rub to one side, flip the meat and repeat the process ofĪdding the binding agent and the rub. After the binding agent isĪpplied, add your rub. Hands, rubbing the entire surface of the meat. You can apply the binding agent with your hands, and it’s ok to get dirty… but if you wear some latex gloves, you won’t waste as much of the binding agent, or the rub. My preference lately has been garlic infused olive oil, Mustard or oil, and some think that just the wet surface of the meat is enough. Put on the surface of the meat prior to adding the rub. Things smoked meat/bbq, there are a lot of beliefs when it comes to binding To incorporate a binding agent that will hold the rub on the meat.
SMOKED PULLED PORK REST TIME FULL
The rub also helps produce a bark around the outside of the pork shoulder that is packed full of awesome flavor. This rub interacts with the meat during the cook to help break down proteins and tenderize it. I have developed a rub recipe that is perfect for Pulled Pork and creates a mouthwatering bark every time. One of the keys to the flavor of this recipe is the spice blend, or “rub” that you put on the surface of the meat. Pork shoulder with a generous amount of rub on it. The rub is the combination of spices and/or herbs you add to the surface of the meat prior to cooking. A good rule of thumb is to cook 1 lb per person. For my family of three that’s more than enough meat for dinner, and a weeks’ worth of salads for my wife and I. Try and find one that’s in the 6-8 pound range. If it’s boneless, you’ll want to tie the meat with some butcher’s twine to help it retain moisture. The bone adds some moisture/fat/flavor to the meat when it’s cooked low and slow. You’re looking for a bone in pork shoulder, but if you can’t find one locally, boneless will work too.
SMOKED PULLED PORK REST TIME TRIAL
After a lot of trial and error, I’ve learned what it takes to make delicious pulled pork, and in this post, I’m going to share my process so you can make it too. If the BBQ pit masters could do it consistently, Iĭidn’t see any reason why I couldn’t either.Ī lot of time has passed since I first purchased a smoker. It didn’t matter when you went the bbq always tasted the same! Even more impressive to me was the consistency. Have you ever wondered how barbecue joints make smoked pulled pork taste so delicious? There are a few great BBQ restaurants by my house and it used to always amaze me how good their food was.
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