How Long to Smoke a Pork Butt. How To Smoke Tri Tip On A Charcoal Grill? KiterTodd Posts: 2,451. For these, I got up at 5:30 AM and turned on the smoker (I use a digitally-controlled box smoker), had the shoulder in the smoker at 6 AM, removed the butt from the smoker at 10 PM and let it rest an hour, then pulled it, for a total time of 18 hours. Place pork shoulder in a large pot and add enough apple cider to cover. You can also go by color– when it gets to the right shade of dark brown, you can proceed to the next step. Skin will come right off when all fat and connective tissues has rendered. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. Instead, I just grill indirect at 450 for 4 hrs. The Boston cut is what you want. Cut the pork belly into 1 1/2 inch cubes. Any comments....unless otherwise convinced will continue doing it fat/skin side up. Interestingly enough, I am also cooking a whole shoulder this evening (or tomorrow). When the wood is ignited and producing smoke, place the pork in the smoker or grill, skin side up, and smoke until pork registers 160 degrees on an instant read thermometer inserted into the center of the belly, about 4 to 5 hours. My first time doing pork shoulder, and am also new to crock pots. At Clyde Cooper's in Raleigh they cook their shoulders with the skin on and then strip the skin off. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. throw in a chunk or 2 … Cook until the deepest section of the meat reaches an internal temperature of 205°F, or about 8 1/2 hours. So that seasoning flavors can reach the meat under the skin, it's a good idea to score the skin down to the flesh. While pulling up and away from the center, run the blade of a sharp knife along the attached skin. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. Should your smoker determine if you cook your pork shoulder fat cap up down? It's nearly as impossible to mess up slow-cooked pork shoulder as it is to bring the sucker to the table without eating half the skin yourself before it arrives. Continuously monitor the temperature with a probe thermometer. Same deal: bone-in, skin-on. Never bothered to smoke a shoulder. But the cuts are different enough that we generally prefer pork butt. Pork shoulder is also best cooked low and slow, especially for any recipe that calls for a reverse sear or high-heat finish in order to get the skin to the desired finished texture. The picnic will have far more skin to remove and often comes out tasting a but hammier. Turn the roast over to finish removing the skin. If you’re going to slice it, cook to 185˚. Your email address will not be published. The pork butt is a fatty piece of meat so I cut off nearly all of the fat, down to about 1/8 of an inch. My pork belly halves cooked for 4.5 hours at which point they were the color I wanted and about 163 to 168°F in the center. Once the meat gets to around 160° internal temp (around the five hour mark) is the perfect time to wrap. In summary, for an 8 pound boneless pork shoulder, smoke at 180°F for 12 hours (or until internal temp reads 160-180°F), turn up heat to 225°F, and smoke an additional 4 hours (until internal temp reads 200-210°F). Give it a pull and if cooked right, the bone should cleanly pull out of the pork. The smoke, rub, and salt will be on the skin. Place the pork shoulder in your smoker fat side down, with 5 to 6 wood chunks of your choice on top of hot coals. If it's Boston Butt, you don't have to trim any. Here is a step by step guide to how I prep my pork butts for the smoker. I always leave skin on, I think it helps to hold the porky juiciness in. Cook the meat at a temperature of 250 degrees Fahrenheit for about an hour for each pound. Next, slather the sides of the meat and season with the rub. [p]Thanks[p]CB When you look for your pernil, seek out pork shoulder. For example, an 8 pound pork shoulder will take about 16 hours from start to finish. Using a pork brine recipe will add lots of flavors to a smoked pork shoulder recipe or a leg of pork … Yes, according to Joe Haynes, Certified BBQ Judge , and blogger at Obsessive Competitive Barbecue. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. I did a cooking experiment one day with the same pork loin divided in six pieces, (fat side up & fat side down) two each in oven, crock pot & smoker. First rub the outside of the pork with mustard and then apply your rub. I am using this website to help others get started smoking meat because I truly believe that the backyard BBQ brings people and families together. Might sound high to some but trust me, it takes that temp to break down this tough cut of meat. The first thing that you want to do is pick your cut and your particular pork butt or shoulder. Place pork belly on a medium hot grill, skin side down, or in a broiler, skin side up, and cook until skin is crisp. I like to stay around 8 pounds per butt for good cook times. Your email address will not be published. Make a cut through the skin right down the center as shown. When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. Step 2 - Pork shoulders have a half-inch or so thick fat cap. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Preheat, the smoker to 250°. Ultra Crisp-Skinned Slow Roasted Pork Shoulder » All products linked here have been independently selected by our editors. I agree with Bill - fat side up in most all smokers as the water/drip pan below will keep it moist underneath as will the juices from the fat melting off the top. Slather and rub. When it is all done, it is fall apart awesome. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Smoking a whole leg of pork will feed a lot of people. Cut it all off. With the skin on, pork shoulder is best used when the recipe calls for crispy pork skins or crackling. A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. Some foods are worth waiting for. Preheat your smoker to 275F. When you get your pork home and start prepping it for the grill, your first step is to trim it up. Required fields are marked *. When you get your pork home and start prepping it for the grill, your first step is to trim it up. put the shoulder in skin side up. Score the fat … If you have a thermometer then you will need to smoke the meat until it reaches 140 degrees internally and after that it just needs heat to take it on to 180 for slicing or 200-205 for pulling. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? In America, many people like to brine a leg of pork before smoking the meat. rub down the entire meat with dry rub, put onions and minced garlic in the bottom. I smoke for 18 to 20 hours or until the interior temperature reaches 199 degrees. BBQ brisket comes to mind, as does home-cured bacon.Equally good—but rarely thought about—is a skin-on shoulder or leg of pork. Skin will be one one side of shoulder only. If you can’t track down a pork shoulder, look for a Boston Butt. It should shred effortlessly. Place them skin side down, to crisp up the skin. Smoke pork until very tender, about 8 hours. I prefer to use hickory at 225 degrees. Making The Perfect Grilled Chicken Breast. Mop the shoulder every hour with mop sauce to keep it moist. The roast can be smoked so it can be sliced up nicely for dinners or sandwiches. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. no liquid needed. Too much wasted skin and I'm to lazy to try frying it up. leave the skin on. Hi, my name is Keith and I am a Texas native, family man and a big time BBQ’er. Get the Recipe. Next, you want to apply your rub. Take it with a grain of salt or as a starting point for how you want to prep your pork shoulder. Now, you are all ready to smoke your pork butt. Starting skin side down, pat the salt rub all over the pork to completely cover it. Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. Choose a butt that has good marbling or fat distribution on that side. Place a drip pan filled with water under the grill grates. Make sure the grate and catch tray are clean, since you want to avoid any flare ups that will char the pork belly. I shoot to maintain my smoker temperature at 225 degrees F and can typically plan about 2 hours of cook time per pound of pork. Have done a number of pork shoulders/butts...have always done skin and fat on the upside, Reason being the fat runs down into the meat adding moistness. Because both, the shoulder … Enjoy the website. Just another way of dealing with the skin. Flip the butt over, so the fat side faces up. Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. Once the pit is heated up you can go ahead and place the beautifully marinated pork shoulder on the pit with the bone side facing down. 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