Simple steps, minimal ingredients, and irresistible mouth-watering results. Your easy guide to the seriously best-pulled pork you have ever tasted! You won't be able to stop going back for more.
New to smoking? Pork Shoulder (or pork butt) is the absolute best piece of meat to learn with. Not only is it affordable, but it's super easy to make amazing, and difficult to mess up. That is a winning combination!
You are about to transform a large, normally tough, inexpensive cut of pork into a wood-smoked wonder of sweet, flavorful and tender pulled pork. While it's a long process in terms of time, it's only a few simple steps and is almost completely hands-off.
The flavorful dry rub helps produce a savory-sweet bark on the outside while the salt penetrates all the way through the meat, bringing out all that amazing pork flavor and tenderness. Smoking low and slow breaks down the fat for melt-in-your-mouth smoky tenderness.
Jump to
A few things to know before we begin: You got this! Just follow the process. Be sure to read through the entire recipe before you start. It might feel a bit overwhelming, but when it's done and everyone is saying "wow, this is absolutely amazing!" it's going to have felt so worth it.
Ingredients & Tools
- A pork shoulder or pork butt: either bone-in or boneless in any size will work great. The cook time will be longer for bone-in.
- Diamond Kosher salt (or your preferred salt).
- Dry rub (or spices to make your own).
Equipment
- Sharp knife for trimming the fat.
- Smoker: a charcoal smoker like a Big Green Egg, a pellet smoker like a Traeger or any other smoker will work.
- Fuel: either charcoal & wood chunks (3 to 4 is good) for a charcoal smoker or pellets for a pellet smoker.
- Meat thermometer: A two-channel remote thermometer for remotely monitoring the internal temperature and an instant-read probe thermometer for spot-checking.
- Drip pan: I prefer disposable aluminum drip pans for easy clean-up.
- Aluminum foil or butcher paper (for wrapping the pork shoulder to rest).
- Shredding tool: Pulling claws, an ice chipper or nitrile gloves over cotton gloves for shredding the pork.
View all my most recommended smoker accessories.
Quick Reference Info
- Prep time: about 10 minutes.
- Seasoning time: 12 to 24 hours.
- Smoker temp: 250° F.
- Cook time: Approximately 80 to 90 minutes per pound.
- Pull temp (to account for carry-over cooking): 195 to 205° F internal.
- Wood: Apple or cherry.
How to Smoke a Pork Shoulder
This recipe works so well because of the simple formula: Season early + Smoke at 250° F until the internal temperature reaches between 195° F and 205° F and then rest for an hour before shredding. Now let's go step-by-step, or you can jump down to the full recipe card.
Trim the excess fat and score the fat cap in a crosshatch pattern.
Season 12 to 24 hours in advance if possible with Kosher salt and a dry rub over the entire surface, then refrigerate uncovered.
Remove from the refrigerator 1 hour prior to cooking and Insert a remote probe thermometer into the thickest part of the meat.
2. Setup the Smoker
Prep your smoker for indirect heat smoking and pre-heat to 250° F (121° C) with a water drip pan in place.
3. Smoke the Pork Shoulder
Place the pork shoulder in the smoker over the drip pan.
Smoke until the internal temperature reaches 195° to 205° F, which will take approximately 90 minutes per pound.
4. Rest It
Once out of the smoker, tightly wrap the pork shoulder in aluminum foil or butcher paper and place in a cooler (preferably) or on a cutting board to rest for 1 hour.
5. Shred
Unwrap and remove the bone (if it has one) and shred with your favorite shredding tool, pulling across the strands to maintain the texture. It's much easier to shred the whole thing while it's still warm
Serve and enjoy!
Jump down to the full recipe card for all the details.
Top Tips & Tricks for Success
- Cook to temperature, not by time: Time is just an estimate, whereas the temperature is exact.
- Use a remote probe thermometer: This just makes everything easier and stress-free. It allows you to remotely monitor the temperature of your smoker and the meat so you don't have to continuously check it.
- Keep the smoker lid closed (as much as possible): Every time you lift the lid, heat escapes and a consistent temperature is important for the best results.
- Plan ahead and start early: Long smokes often take longer than expected. It's done when it's done, so start early (you can even start smoking it the night before).
- Speed up the cook (when needed): Some situations require you to speed up the cook. Wrap the meat once the bark is formed and it reaches an internal temp around 165° F. Then either increase the smoker temperature to 275° F or place in the same temperature oven until the desired finished temp is reached.
Pulled Pork can also be made in the Oven, Slow Cooker or Sous Vide.
A Little About Pork Shoulder
A whole pork shoulder is a primal cut from the shoulder region of the pig that is then separated into two parts. These two cuts become the upper and lower portions of the shoulder. There is the pork butt, aka Boston butt, which is still from the front shoulder of the pig. Then there is the lower portion that is called the picnic roast or picnic ham (not the ham that we know as cured and smoked though). Yep, the naming is quite confusing.
Pork Shoulder vs Pork Butt
The pork butt (from the upper portion) has more fat marbling, which can make it more tender than the picnic shoulder roast (lower portion).
Picnic shoulder roast will sometimes be sold with the skin on, which you will want to remove as it gets tough when cooked at low temperatures and won't allow the smoke flavor to penetrate into the meat (it is thick skin after all!).
Bone-In vs Boneless
Either bone-in or boneless will work just fine for smoking. The advantage of bone-in is that it is nicely held together since it has not been cut up to remove the bone, thus keeps its shape better. The presence of the bone won't add any flavor, but the even shape will allow the meat to cook a bit more evenly.
If your pork butt or shoulder came with a bone, just leave it in. It will be super easy to just pull right out once the meat is fully cooked.
The advantage of boneless is that it's all meat and you aren't paying for bone. It will also cook slightly more quickly, but a little less evenly.
Buying a Butt or Pork Shoulder
Buying quality pork does make a difference. This is a big piece of meat that you are spending an entire day cooking, likely sharing with lots of people and enjoying for a week. You want it to be great. Starting with high-quality ingredients is the best way to get great results.
Look for a well-marbled cut from the upper shoulder (Boston butt) if you can find it, but either part is going to work.
Avoid pork products that have been "enhanced." This means that the meat has been injected with a solution and pumped full of water along with other ingredients that will change the texture and it will taste salty. Those ingredients will be listed on a nutrition label on the package. Just avoid enhanced pork.
If you really want quality and want to splurge a little, look for a premium heritage breed pork. These will usually be either Duroc or Berkshire, but there are others as well. Yes, these are a lot more expensive but noticeably better.
Where to Source It:
- Your Local Butcher: Buying from your local butcher not only supports local, but you will likely get better quality and can find heritage-breed pork. A lot of the time we don't need a huge 8+ pound portion, and that's the great thing about buying from the local butcher is they have smaller size cuts (or can cut to a size you want).
- Snake River Farms: Berkshire (Kurobuta) pork shoulder.
- Crowd Cow: bone-in or boneless heritage or pasture-raised pork shoulder.
- Costco: One of the best spots to buy good quality pork shoulders that are at the lowest prices you will find.
Prepping the Pork Shoulder
There's nothing really technical about prepping a pork shoulder for smoking, but a few simple things do make a difference. It's really just about trimming some fat (which is totally optional) and seasoning with plenty of salt for seasoning and a dry rub for extra flavor.
Trimming: While the pork is cold, use a very sharp knife to trim excess fat and any hanging pieces that can burn during the cook. Trim the fat cap down to about ¼" thick, if needed. Score the fat cap by cutting 1" slices in a crosshatch pattern, being careful not to slice into the flesh. This will help hold the spice rub and promote crispy rendered fat that is oh-so-delicious and great for presentation.
Seasoning: Season early if possible (24 hours ahead is great). This will allow the salt to penetrate all the way through, bringing out tons of flavor and helping to tenderize the meat. If you can't season that far ahead, just be sure to do it at least an hour before the cook.
It's all about the salt! Salt is super important. It's the only ingredient (besides the smoke) that will actually penetrate all the way through the meat to add flavor.
Important: If your dry rub already contains salt, then be cautious about adding too much more. If it's not in the rub, then it should be added separately.
Use 1 teaspoon of Diamond kosher salt per pound or ½ teaspoon of Morton kosher salt per pound of pork shoulder.
The dry rub ingredients in this recipe consist of smoked paprika, dark chili powder, cumin, dark brown sugar, dried oregano, granulated sugar, ground black pepper and celery seeds. It isn't spicy, but it adds a beautiful color and helps create a delicious "bark," which is the super flavorful crust on the outside of the meat. If you want to make it a little spicier, you can add cayenne or use a spicy sauce when serving.
Temper the Meat Before Smoking
Tempering is the process of allowing the temperature of the meat to rise closer to room temperature before cooking it. This will allow the meat to cook more evenly and will reduce the overall cook time. Remove the meat from the refrigerator and let it sit on the counter for 1 hour (or even 2) before placing it in the smoker.
The starting temperature of the meat is one of the big variables that change the cook time from what a recipe might list, to what your situation is. If the meat starts off cold right from the refrigerator (around 34° F), then it's going to take extra time for it to come up to temperature in the smoker.
The Importance of a Drip Pan (With Water)
A drip pan with water helps create a humid environment inside the smoker. It is important for keeping the meat moist, promoting smoke penetration, and for catching the drippings, to help keep your smoker clean and prevent flare-ups.
Start with warm water and fill the drip pan up about halfway. Warm water will keep the smoker from cooling down as it warms the water up. Keep your eye on the water level throughout the cook and add more when it gets low, which can happen during long cooks.
Be Prepared for the Stall
The stall is when the internal temperature of meat reaches somewhere between 150° and 170° F, then suddenly ceases to rise and can sometimes even drop in temperature. It can seem like an eternity and can go on for hours at a time.
Just don't worry. Nothing is wrong. This is just the "stall" happening. The scientific reason for this is fairly complicated to explain, but basically, the meat is sweating and is losing moisture as it cooks, which cools itself down. Once this moisture has evaporated, the internal temperature of the meat will resume climbing again and it's a big sigh of relief.
To help push through the stall, you can wrap the meat once a nice bark forms and it has absorbed a lot of smoke, which will be around 165° F internal. Wrapping is something I will do for brisket, but usually not for pork shoulder.
After the Cook
Once the pork is smoked and has reached an internal temperature between 195-205°F (the higher, the more tender it will be), it's time to rest it, shred it and serve it.
The Rest
The rest is a crucial step, and should not be skipped. Rest the smoked pork shoulder for at least 1 hour, but longer is fine too. I recommend wrapping it with foil and storing it in an insulated cooler lined with a towel.
In a time crunch, I would rather take the meat out of the smoker a few degrees before it's ready rather than skip the rest time. If you are in a rush and need to serve it ASAP, rest it tented with aluminum foil with a few vent holes on a large cutting board.
Shredding for Pulled Pork
Now comes the fun part! Shredding (or pulling the meat apart) is much easier to do when the meat is warm, yet cooled down enough to handle without burning your hands.
There are a number of tools that make shredding easier. From meat claws to using an ice chipper to a simple large fork. If your pork is super tender, then you can even shred it by hand. A pair of cotton gloves covered with nitrile gloves is a great way to shred the pork without burning your hands while keeping your hands and gloves clean.
Use your tool of choice and shred along the grain to maintain that amazing texture.
Saucing is optional, but definitely not required since this pulled pork will already be so juicy and flavorful, there's just something about a little sweet & tangy BBQ sauce mixed in that kicks it up another level. You will need around 1 to 2 cups of sauce for the whole shoulder.
Error on the side of under-saucing rather than oversaucing, as people can always add more if they prefer. Combine the shredded pork with sauce in a large bowl, pot or crockpot on low to keep it warm for serving.
Best Ways to Utilize The Meat
The uses for this smoked pork butt are pretty much endless. Serve it on Hawaiian buns with creamy slaw as pulled pork sandwiches. Use it in delicious crispy carnitas tacos with avocado-lime crema and quick pickled onions. Use it to make a comforting ragu, add it to delicate omelets for breakfast, on pizza, salads, or crunchy nachos. Just about anything goes and the leftover pulled pork is even better than the first time you eat it.
Storing and Reheating
Store in the refrigerator for up to 1 week. Freeze for up to 6 months. To freeze, shred the pork before freezing and place the desired portion size in either individual vacuum seal bags or use freezer-safe bags. Remove as much air as possible and seal. Label the bags with the date and contents.
Reheating Methods:
Skillet - For crispy results, use a hot cast iron skillet over medium heat. No oil is necessary.
Sous Vide - Reheat the vacuum-sealed pulled pork in a 140° water bath for about an hour.
Simmer with BBQ sauce on the stove or in a crockpot.
In the smoker or the oven in a pan until it reaches 140°
Microwave - Last resort but it does work works. Add a little sauce to keep the pork from during out and heat for a few minutes until it reaches about 150* F.
FAQs
The cook time for pork shoulder is around 90 minutes per pound in a 250° F smoker.
A 4-pound pork shoulder will take approximately 6 hours.
A 9-pound pork shoulder will take approximately 13 ½ hours.
Sweet fruit woods like apple and cherry are perfect for pork. Oak, hickory and maple are also wonderful as well. Avoid stronger flavored woods like mesquite, as they can overpower the sweet flavor of the pork.
Experiment and try mixing a few different types of wood to develop your own personal blend. I like to use apple and post oak.
No, you do not need to spritz the pork shoulder if you have a drip pan with water in the smoker. A spritz is a liquid that is sprayed onto the meat in intervals of about every 30 minutes to an hour after the first few hours in the smoker. The spritz is to replace moisture and attract smoke to the surface of the meat.
The downside to spritzing is that you are frequently opening the smoker lid, which fluctuates the temperature, and it will also cause the cook to take longer.
Because of how forgiving a pork shoulder is, wrapping it is generally not necessary. I prefer to develop extra bark and don't wrap it and have amazing results.
You might choose to wrap your pork shoulder around 165° F internal if you are concerned about it drying out or if you need to speed up the cook.
Serve it Up With
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Smoked Pork Shoulder (Pork Butt) Recipe
Ingredients
- 6 to 10 lb Pork Shoulder or Boston Butt
- 2 tablespoon Diamond Kosher Salt
Dry Rub
- ⅛ cup Paprika
- 2 tablespoon Packed Dark Brown Sugar
- 1 tablespoon Dark Chili Powder
- 1 tablespoon Cumin
- ½ tablespoon Dried Oregano
- ½ tablespoon Granulated Sugar
- ½ tablespoon Ground Black Pepper
- ½ tablespoon Celery Seeds
Instructions
Prep the Pork Shoulder
- Trim off excess fat using a sharp knife. Score the fat side in a 1" crosshatch pattern, being careful not to cut the flesh.
- Make the dry rub by combine all the dry rub ingredients in a shaker or small bowl.
- Season the pork shoulder with about 1 teaspoon of Diamond kosher salt (or ½ teaspoon Morton Kosher salt) per pound of meat and sprinkle a liberal amount of the rub all over the pork. Refrigerate uncovered for 12 to 24 hours if possible.
Smoke the Pork Shoulder
- Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. Insert a remote probe thermometer into the thickest part.
- Setup the smoker according to the manufacturer's instructions for indirect heat cooking and bring the temperature up to 250° F setup. Place a water-filled aluminum drip pan under the grates to catch drippings.
- Place the pork in the smoker on the grate above the drip pan and smoke for about 90 minutes per pound, or until the internal temperature reaches 195-205° F. Continuously monitor the temperature with a probe thermometer.
Rest and Shred
- Remove the pork shoulder from the smoker and wrap with aluminum foil or butcher paper and place in a cooler to rest for at least 1 hour.
- Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture. Serve and enjoy!
Video
Notes
- This recipe will work for both small and large pork shoulders. Larger roasts will just take longer.
- If the dry rub you are using already contains salt, then be cautious about adding more.
- Applying salt and a dry rub ahead of time is optional, but highly recommended. If you can't season the day before, season it at least 1 hour before.
- Apple or Cherry wood is best for smoking pork. Use 3 to 4 wood chunks for a charcoal smoker.
- Cook time: Approximately 90 minutes per pound at 250° F
Nutrition
This recipe was originally published on 04/25/2018 and has been updated in November 2022 with new useful information and instructions.
Gary Sager says
Smoked my pork sirloin until it reached 191 degrees had to pull it off smoker let sit wrapped in foil on counter until morning before refrigerating should it still be ok to eat?
justin says
Hey Gray,
That's a tricky one and depends on a lot of factors. To be safe, it would have to fully be re-heated to 165 degrees F. Hope it works out delicious for you.
Bill Murray says
OMG. Followed the directions to a tee. Had about a 3 hr stall at 160, but just let it go. Pulled her off at 195 and directly to the cooler. Had a little trouble getting her off the grill as she was falling apart. That was the hardest part letting her rest. She smelled so dang good. Unbelievable. Everybody Loved it. I do cook for a couple of my elderly neighbors and nothing but rave reviews. This is a keeper.. Thank You..
justin says
So great to hear, Bill!!! That darn stall. It still gets me every time. Haha
Totally agree that the rest is so hard. I always want to sneak in and pull off a piece.
Happy smoking!
cid wats says
I used the thermometer on the lid of my Weber to monitor the temp. It read 250 degrees consistently. The big mistake was not relying on my own sense of doneness and the recommended time per pound mentioned above. Using a Thermapen was a big mistake. It consistently read 160 degrees and I kept going to try to raise it to 195. In the end, my shoulder was a touch overdone for my liking. Luckily, I brined it and that made the meat tender despite the dryness.
justin says
Hi Cid,
I'm sorry to hear the pork shoulder didn't turn out perfect for you.
Which Weber smoker do you have?
Have you tested with another thermometer to verify that your smoker's thermometer is correct?
Susie-Q says
The BEST pulled pork I’ve ever made! Smoked a 3lb bone-in shoulder over a mix of cherry and apple, at 245 degrees, in my new Traeger grill. Took A LOT longer than 90 mins/lb (almost 8 hours) to reach an internal temp of 203 - double verified internal and ambient temp via MEATER probe and Traeger’s built in one - but man oh man was it worth it! When I pulled the meat after resting it was perfectly done, nice and juicy inside with the most gorgeous crust! Such delicious flavor I’d be happy to eat on its own, but can’t wait to serve the family tomorrow with a smidgen of a sweet-heat sauce and a side of spicy, vinegary greens! Mmmm-hmm!
justin says
Hi Susie,
So so great to hear it was the best pulled pork you have ever made. It does always take longer than you think it will. Why the heck is that? haha
Hope the family loved it as much as you did. Cheers!
Amber says
Hi! This sounds so delicious! Going to try to smoke pork butt for the first time for an upcoming party. I have apple wood chunks, approximately how many do you put in when you start smoking? And how often do you replenish the wood chunks? Do I need to have smoke for the full 14ish hours? I definitely have not perfected my smoke technique yet and I think I may be making my meat too smokey by putting in too much wood for too long. Any tips are much appreciated!!
justin says
Hey Amber! I'm super excited for you. It's going to be great!
I usually use between 4 to 6 wood chunks. I never replenish the wood chunks when I am smoking with the Big Green Egg. The chunks added at the beginning will last a while and give the meat plenty of smoke flavor.
You don't have to smoke it for 14 hours, but you really should bring the internal temperature to 200 to 205 degrees F. You do have a few options if you want to cook it for less time. 1) you can cut the pork shoulder into smaller pieces 2. Smoke it, then wrap and finish in the oven.
Let me know if you have any other questions.
Cheers,
Justin
Cali says
Hi Justin,
Can you use bone-in pork butt for this?
justin says
Hi Cali,
Yes, you definitely can use bone-in pork butt for this recipe.
Cali says
Thank you! Trying it out today!!
Crystal Diaz says
It is my husband's first time smoking a pork butt, we followed all the directions, but on the rub we cut back on the cumin(glad we did)...ill prob cut back just a little more next time... but honestly this is THE BEST pulled pork ive ever tasted!! I am dieting and struggling not to eat it ALL. Thank you soo much!!!
justin says
So glad to hear it, Crystal! You are funny. I have the same problem. I can eat it every day for a week without even realizing it.
I agree with you about the Cumin, actually. I don't even add any to the rub when I make it now. Maybe I should just remove it from the recipe. Thanks for stopping by!
Cheers,
Justin
Lawrence Heath says
Great looking BBQ and Great looking outer bark for an old school Carolina wood-burning BBQ guy!
John says
I'm fixing to try this recipe it's been awhile since I smoked anyting kind of lost touch after my father-in-law died he was MasterChef on smoking he told me a lot of stuff hopefully this works out for me I'll let you know thank you
justin says
Hey John,
I hope it turns out great for you and brings back wonderful memories. Cheers!
Daniel says
I just want to say thank you for this awesome article and recipe! It has helped me navigate through my very first bbq with my Weber smoker. Right now the kids are playing, wife is relaxing and the smoker is working its magic at a smooth 250 degrees! Life is good. I can’t wait to try out the pork shoulder! Thanks again- Cheers!!!!
justin says
Hi Daniel,
That's so great to hear! Thanks for sharing. I would love to hear how it comes out. Have a great weekend and happy smoking.
Nakia says
I just added the dry rub to my meat. I will put it in the smoker in about 24 hours or so for the 4th of July. I'm excited to see how this one come out.
justin says
Hey Nakia,
I hope it turned out wonderful to make a special 4th of July!
Mike says
This was delicious. My tasters said it was the best thing I have smoked for them! One issue I had was that the pork wasn't pull-able. I think it has to do with not having a temperature gauge and using the built in one and having to rush the cooking at the end when my pork was well below temp. That said, I sliced it thin and it was still really tender and delicious.
Todd says
Justin how long for (2) 12 pound pork butts? I have a party to cook them for.
justin says
Hey Todd! Can I get an invite to the party? It's going to be so delicious 😉
I'd say it's going to take about 12 to 15 hours, but there are a lot of variables. It's good to know about how long it will take, but it's really about the finish temperature that determines when it's done and not the time.
It's mostly going to depend on the thickness of the pork butt more than just the weight. The thicker they are, the more time it will take.
It also depends on the size of your smoker. You want to give each pork butt plenty of room for the air to flow around the surface of each and not crowd them.
Some more tips:
- I would highly recommend starting the smoke the night before since it will always take longer than you expect and you want to give plenty of time to rest the meat. I just did two 7 pound butts and started them at 11pm and took them off at 11am. I let it rest for 2 hours wrapped in butcher paper and in a cooler before shredding it for the party at 2. Came out perfect.
- If you use the Termoworks Smoke (talked about above in the post), you will be able to monitor everything remotely and it makes it so easy.
- Definitely give plenty of time to bring the meat to room temperature before placing in the smoker.
Let me know if you have any other questions.
Cheers!
Dan says
Only question I have before I rate this (haven't tried it yet because it's not done). Does the cooler need to have ice in it or am I just placing it in a cooler?
justin says
Hey Dan! No ice in the cooler. The cooler is just used as an insulator. Let me know how it turns out and if you have any other questions.
Lacey Beery says
This was a super easy recipe to follow! It was our first time and completely agree not science but an art but we did our own seasoning that was close and it turned out well how do I say, we couldn’t stop eating it ...absolutely no sauce needed!! And I am a sauce fanatic!!!!!! Amazing!!!!!
justin says
So so happy to hear that it turned out amazing and that you made some small changes to make it for your taste. Now I'm totally craving it again and I totally agree about the can't stop eating part. If you leave it on the table, it will disappear. 🙂
Alma says
Can I do this in the oven at same temp or what do you recommend?
justin says
Hey Alma,
You definitely can do it at the same temperature in your oven. Keep in mind that a ton of flavor is added when it is cooked in the smoker, so you might want to finish it with a glaze. You can also crank up the oven at the end (to around 500 degrees F) to brown the pork shoulder. The time that will take really depends on your oven. It could be 5 minutes or 20 minutes.
I hope this helps. Happy pork roasting.
Thomas Justin Comptois says
Best smoked butt recipe ever. Thank you so much
justin says
Awesome! So happy to hear that it came out wonderful for you. 🙂
David Smith says
This was the best pulled pork I have tasted in a long tine, and was an easy and simple process and recipe! This was my first attempt at one! I shared it with my family and they loved it as well! Thanks Justin.
justin says
Hey David! I'm so happy it turned out so great. It's definitely one of my favorites and you sure can make a big crowd happy with some smoked pulled pork.
Paul says
This has been my go to recipe for pulled pork keep an ey on your internal temperature patients is key during the walk they talk about let it go to 198 let rest 40-45 min you will not be disappointed
justin says
So glad to hear it, Paul! I just made 20 more pounds of the stuff last week. Always comes out amazing. Definitely keep an eye on the internal temp. I love using a Thermoworks Smoke (affiliate) two channel thermometer. You can remotely monitor the internal temp from anywhere. Makes it so much easier.
Happy smoking!
Justin
Lisa says
Great looking skin on that smoked pork shoulder, nice job.
justin says
Thanks, Lisa. It did come out super good. I hope you give it a try. 🙂
Marcin says
Excellent recipe! I could easily have this every day for lunch. Also agree about the probe thermometer, not having to open the smoker to get a read would be great.
justin says
Thanks Marcin. Glad it worked out for you, and if you do decide to have it for lunch every day, I wouldn't mind an invite. 🙂
Colton says
Sounds great until you advise to wrap it. That softens the wonderful bark you can only get from smoking meat.
justin says
Hi Colton,
It keeps it nice and moist. I've never had a problem with the bark not being absolutely beyond wonderful with this method. 🙂
Tina says
Turned out wonderful very easy to follow.
justin says
Awesome to hear, Tina! Thanks for letting me know. 🙂
Stacy says
Mouth watering!!! This meal is one of my favorites and leaves me plenty of leftovers for more mouth watering meals in various combinations throughout the week 🙂
justin says
Yay! Glad it's one of your favorites. I agree, it's so good!
Daniel Goncalo says
Well here goes. I've got a couple of great places locally to get pulled pork and it's almost always my wife's favorite when we go for BBQ. I've got a 7.25 lb pork shoulder butt. I followed the rub recipe to the T. It's 12:30 am on Friday, August 16, 2019, and the butt is in the fridge with rub all over it. I'm going to get my smoker going at about 8 am and I am going to give this a good 8 hours maybe 9 because it does have a small bone in it. I can't wait to try it. I'll be back here tomorrow to let you know how it turned out and if I can post a pic, I'll do that also. Thanks for what sounds like a great recipe.
justin says
Hey Daniel,
So excited to hear how it turns out. Just give it all the time it needs to reach the finished internal temp. It is worth the wait if it takes longer.