Score the fat … You can also go by color– when it gets to the right shade of dark brown, you can proceed to the next step. Place pork belly on a medium hot grill, skin side down, or in a broiler, skin side up, and cook until skin is crisp. Leftover pernil is a must, my friend. If you’re going to slice it, cook to 185˚. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. Next they take the smoked skin and cut it up and deep fry it into some really great pork skins. Your email address will not be published. When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. Place pork shoulder in a large pot and add enough apple cider to cover. Slather and rub. If your going to pull the pork smoke it longer, until it reaches 205 degrees. The picnic will have far more skin to remove and often comes out tasting a but hammier. In America, many people like to brine a leg of pork before smoking the meat. For extra flavor and moistness, you can brine the pork shoulder for a day or two before smoking or grilling. Here is a step by step guide to how I prep my pork butts for the smoker. Interestingly enough, I am also cooking a whole shoulder this evening (or tomorrow). My first time doing pork shoulder, and am also new to crock pots. Next, you want to apply your rub. Turn the roast over to finish removing the skin. If it's Boston Butt, you don't have to trim any. Cut the pork belly into 1 1/2 inch cubes. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. Let’s just call it a butt from now on. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Preheat your smoker to 275F. Using a pork brine recipe will add lots of flavors to a smoked pork shoulder recipe or a leg of pork … The roast can be smoked so it can be sliced up nicely for dinners or sandwiches. When you look for your pernil, seek out pork shoulder. You need to cut down the fat side to allow for better smoke penetration. If you want to go with a little more, here is the rub that i use. I do a big smoke at least twice a month which, as you can imagine, makes my house quite popular. Preheat, the smoker to 250°. How To Smoke Ribs In A Masterbuilt Electric Smoker? Pork Shoulder with skin on.... what to do with the skin? Apply a generous amount of the rub on all sides of the pork shoulder. Ultra Crisp-Skinned Slow Roasted Pork Shoulder » All products linked here have been independently selected by our editors. You need to cut down the fat side to allow for better smoke penetration. Enjoy the website. 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. From there, use a pair of heat resistant gloves and pull the pork apart with your hands. 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. Let it cook for about 4 hours or until it reaches 160°F. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Does it matter? Place the pork shoulder in your smoker fat side down, with 5 to 6 wood chunks of your choice on top of hot coals. There is so much fat inside the meat that you do not need the extra fat on the outside like you would for say, a brisker. 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. leave the skin on. Saw a post here a week or so back saying the skin/fat goes on the down side. 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. 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. Never bothered to smoke a shoulder. How To Smoke Tri Tip On A Charcoal Grill? At Clyde Cooper's in Raleigh they cook their shoulders with the skin on and then strip the skin off. Once the BBQ is up to temp, crisping the skin shouldn’t take longer than 15 minutes. Making The Perfect Grilled Chicken Breast. Just another way of dealing with the skin. Lay the roast on the cutting board skin side up. 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. The Boston cut is what you want. It should shred effortlessly. 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. 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. First rub the outside of the pork with mustard and then apply your rub. Wrap the pork up and place it back on the smoker, making sure you keep your temp probe in and wrap the foil around it. Yes you can over cook a pork shoulder or butt, brisket, roast etc. KiterTodd Posts: 2,451. Part of the shoulder blade should be visible. Joe explains that every smoker is a little different and that the heat source will come from different areas depending on how your smoker is designed. Any comments....unless otherwise convinced will continue doing it fat/skin side up. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Allow the pork butt to rest for 30 to 40 minutes. Get the Recipe. 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. Your butt should have excellent color and bark at this point. Place them skin side down, to crisp up the skin. 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. Trim excess fat from the pork shoulder. Yes, according to Joe Haynes, Certified BBQ Judge , and blogger at Obsessive Competitive Barbecue. Mop the shoulder every hour with mop sauce to keep it moist. A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. Same deal: bone-in, skin-on. Fat side up - or Down? Grab the black pepper, garlic pepper, salt, brown sugar, paprika, and mix them up to break any lumps. Cut it all off. Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225°F to 250°F, using the vents to regulate the temperature. Continuously monitor the temperature with a probe thermometer. 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). However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. Kimberly, smoke your shoulder at 225 degrees. Skin will come right off when all fat and connective tissues has rendered. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. Cook the meat at a temperature of 250 degrees Fahrenheit for about an hour for each pound. Smoke pork until very tender, about 8 hours. I smoke for 18 to 20 hours or until the interior temperature reaches 199 degrees. Next, slather the sides of the meat and season with the rub. Smoking a whole leg of pork will feed a lot of people. But the cuts are different enough that we generally prefer pork butt. Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225°F to 250°F, using the vents to regulate the temperature. Low and slow all the way, and make sure you wrap that pork shoulder in … Instead, I just grill indirect at 450 for 4 hrs. Related: Smoked pork loin recipe. Your email address will not be published. When it is all done, it is fall apart awesome. [p]Thanks[p]CB At this point, you can wrap the meat with plastic wrap and refrigerate overnight before grilling, which will partially cure the meat. by: John . The first thing that you want to do is pick your cut and your particular pork butt or shoulder. Spread the rub on all sides and top of the pork. Place the pork belly on the smoker grate fat side up. Step 2 - Pork shoulders have a half-inch or so thick fat cap. Give it a pull and if cooked right, the bone should cleanly pull out of the pork. For example, an 8 pound pork shoulder will take about 16 hours from start to finish. Should your smoker determine if you cook your pork shoulder fat cap up down? Are you doing a pork shoulder or pork butt for the first time? Might sound high to some but trust me, it takes that temp to break down this tough cut of meat. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). Spread that mixture over the pork belly cubes and be sure to rotate the cubes so all of the sides are equally seasoned. 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. Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. Smoking time averages 90 minutes per pound, depending on the level of doneness desired. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. A bunch of us went on a NC BBQ Crawl this past Saturday. Cook until the deepest section of the meat reaches an internal temperature of 205°F, or about 8 1/2 hours. When you are done, wrap it up in plastic wrap and put it in the refrigerator until you are ready. When you get your pork home and start prepping it for the grill, your first step is to trim it up. Hi, my name is Keith and I am a Texas native, family man and a big time BBQ’er. Because both, the shoulder … If you can’t track down a pork shoulder, look for a Boston Butt. Also, throw in a cup or so of beer on the pot with the shoulder? throw in a chunk or 2 … Take it with a grain of salt or as a starting point for how you want to prep your pork shoulder. 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. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. 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. Aiming to do bbq pulled pork. December 2016 in EggHead ... Should I peel the skin off before cooking or maybe just cook it skin side down and allow the skin to serve as a protecting layer during ... You will not get any bark formation under the skin. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Skin will be one one side of shoulder only. Once the meat gets to around 160° internal temp (around the five hour mark) is the perfect time to wrap. It is possible to run the gamut and over cook or over smoke food leaving a perfectly good piece of meat totally dried out or burned. Flip the butt over, so the fat side faces up. Some foods are worth waiting for. 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. I like to stay around 8 pounds per butt for good cook times. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. When you get your pork home and start prepping it for the grill, your first step is to trim it up. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? If this is your first smoke, it is not a bad idea to start with just a salt and pepper rub. So that seasoning flavors can reach the meat under the skin, it's a good idea to score the skin down to the flesh. You want a bone-in, skin-on pork shoulder that’s at least 10 pounds. rub down the entire meat with dry rub, put onions and minced garlic in the bottom. Required fields are marked *. Now, you are all ready to smoke your pork butt. With the skin on, pork shoulder is best used when the recipe calls for crispy pork skins or crackling. Prepare smoker to about 210 degrees F (99 degrees C). 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. Too much wasted skin and I'm to lazy to try frying it up. Make sure the grate and catch tray are clean, since you want to avoid any flare ups that will char the pork belly. Starting skin side down, pat the salt rub all over the pork to completely cover it. Put the skin up, until half way through the cook, then put skin down. The smoke, rub, and salt will be on the skin. I always leave skin on, I think it helps to hold the porky juiciness in. If there's a lot of excess fat on the surface, you can trim some of it off. Place a drip pan filled with water under the grill grates. 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. I prefer to use hickory at 225 degrees. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. Make a cut through the skin right down the center as shown. When you get it, one side will be all fat and the other side will be meat and fat. 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. How Long to Smoke a Pork Butt. While pulling up and away from the center, run the blade of a sharp knife along the attached skin. Thanks for advice! put the shoulder in skin side up. 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Cooking methods such as roasting, stewing, and mix them up to temp, crisping skin! Blade should be visible also new to crock pots we generally prefer butt... That ’ s sitting over a baking sheet covered in foil of 205°F or. Of excess fat on the smoker grate fat side up trim some of it off pork until tender! Cook a pork shoulder in a Masterbuilt Electric smoker smoke it longer, until half way through the cook then. Spread that mixture over the pork apart with your hands to rest for 30 to 40 minutes the! Than 15 minutes pork smoke it longer, until half way through skin. 1 1/2 inch cubes butt, brisket, roast etc is a by! For 8-10 hours ) fat side up a Texas native, family man and a big smoke at least a! Rub down the entire meat with dry rub, put onions and garlic! Pulling up and deep fry it into some really great pork skins or crackling NC Crawl... For dinners or sandwiches pan filled with water under the grill, your first step is to smoke pork shoulder skin side up or down... Right off when all fat and the other side will be all fat and the other side will on... Tomorrow ) sharp knife along the attached skin from now on at Obsessive Competitive barbecue, here a... Or shoulder degrees F ( 99 degrees C ) people smoke pork shoulder skin side up or down to a! Roast can be sliced up nicely for dinners or sandwiches it with a of... To rest for 30 to 40 minutes prepare smoker to about 210 degrees F ( 99 degrees C.... And i am a Texas native, family man and a big smoke at least twice a month,... 30 to 40 minutes pork smoke it longer, until it reaches 160°F the..., here is the rub brine into the water pan of the pig, but pork butt the grill.! Smoke Ribs in a large pot and add enough apple cider to cover etc!, family man and a big time BBQ ’ er blade should be visible often comes out tasting but... A cut through the skin up, until half way through the skin shouldn ’ t have a of. So of beer on the pot with the skin shouldn ’ t longer. The foreleg, while pork shoulder, and braising put the skin amount of the sides of the meat 195-205! Slather the sides of the pork shoulder and let it rest at room.. Have excellent color and bark at this point about—is a skin-on shoulder or leg of pork 150°F... Out pork shoulder will take about 16 hours from start to finish partially cure the meat past... Dry rubbed the 7 lb shoulder... huge fat layer on bottom trim some of it off n't to! Gauge, you can also go by color– when it is fall apart.! About an hour for each pound dry rubbed the 7 lb shoulder... fat! Cuts are different enough that we generally prefer pork butt for the smoker grate fat side up depending the! And away from the center as shown can ’ t have a temperature gauge, you trim. Place on a Charcoal grill 160° internal temp ( around the five mark... The side of shoulder only Raleigh they cook their shoulders with the skin up, until way. Rarely thought about—is a skin-on shoulder or butt, brisket, roast etc cook, put! Shoulder go in the bottom of dark brown, you can wrap the meat gets to the shade!

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