If you’re new you might be wondering what the best wood for smoking pork butt is, or if you’re experienced you may be looking for a new flavor combination to try out for your next smoking session. If you want pulled pork, though, wait until it reaches 190 degrees F. For that purpose, obviously use a digidal meat termometer. © 2020, PS Seasoning | Privacy Policy | Terms & Conditions. I haven't talked about pulled pork lately on the blog, ironic because it is true barbecue, or considered the first barbecue. As a rule of thumb, hickory can be blended with most other woods. This is the usual cut-of-choice for making smoked pulled pork. Smoke: If using a charcoal smoker, light your best lump charcoal for smoking allow your smoker to come up to temperature – around 275°F. How to Wet Age a Brisket The whole “good things come to those who wait” has never been truer. It is very important that the meat is well prepared before you even begin the process and proceed further with this recipe. The pork shoulder is high in fat, Beef Brisket Injection Recipe Smoking, grilling, roasting, and slow cooking are all good methods for cooking pork shoulder. And we LOVE to keep up with and try the latest BBQ gadgets... so you can expect to get our reviews on that stuff. There are three methods of smoking meat: cold smoking, smoke roasting or hot smoking. BBQ and grilling are my biggest passions. Hot smoking is the most used and exposes the meat to both heat and smoke, cooking it and giving it flavor at the same time. Apple wood smokes very cleanly and easily, but because of this it’s best to always keep it in control, and ensure the smoking temperatures stay around. Still, the overall smokiness is quite mellow, so if you prefer the strong traditional barbecue smoke, try blending with oak or hickory, or through a small amount of mesquite in with it. Heat over medium heat until the salt and sugar are completely dissolved. Stick the meat right through the croyvac and it will "hold" most of the injection. It works particularly well when blended with apple, cherry, peach, or other fruit woods. After so many hours of smoking, the condiments will have enough time to give your meat aromatic smell and taste. When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, and we can buy it at a bargain price to boot. But don't gloat too long, it's going fast! We’re talking exquisite bark, a gorgeous smoke rim, and juicy, tender goodness that doesn’t even need sauce. Score the fat … The glory you feel during the smoking process and the succulent deliciousness of the pork makes for the ultimate barbecue experience. Rub:Start by applying a binder to the outside of the meat, usually a light coating of yellow mustard works well or ketchup is fine too. Hold the temperature around 275°F. A good instant read thermometer is a must have piece of equipment. Patience is a virtue here, so avoid cranking up the heat or wrapping your shoulder in foil, as this can cause soggy bark and that’s just not worth it. picnic for smoking, look for marbling and surface fat. Brisket "Burnt Ends" Recipe fat add flavor and juiciness. Therefore you don't have to rub marinade into your meat. Despite the names, both cuts of meat come from the shoulder of the pig, with pork butt (also called Boston butt) higher on the foreleg and shoulder (aka picnic shoulder) just beneath it. The pork should be rinsed, trimmed of excess fat, seasoned, and allowed to rest at least overnight in the fridge before hitting the smoker. I use the latter method, and wear disposable plastic gloves. There are some benefits to processing the pork. Cherry wood is a dream pairing for smoking pork butt. It also helps the meat remain moist after cooking. Set the oven at the lowest temperature and put the meat prepared as described above inside. There are countless different woods to blend, and you really can get creative, if there is an uncommon must-try flavor combination please let me know i would happily try it out. Smoke:If using a charcoal smoker, light your best lump charcoal for smoking allow your smoker to come up to temperature – around 275°F. Any higher, and you can risk stringy dry pork and tough connective tissue that doesn't break down properly. 5 Best Charcoal Briquettes For Smoking With In 2020. So let me present a fast and simple recipe for preparing a tasty pork shoulder. Barbecue 101: Five Tips for Smoking a Perfect Pork Butt This week I'd like to come back to pork butt, the Boston Butt cut of the pork shoulder. Add shredded wood to the smoker, I recommend Hickory or Apple ( put the wood in warm water for half an hour before smoking the meat ). It is difficult beceuse reheating this type of meat might cause it to be dry, hard or rubbery. Depending on the way you're planning to prepare it, a smoked pork shoulder is fast and easy to make. Apple wood smokes very cleanly and easily, but because of this it’s best to always keep it in control, and ensure the smoking temperatures stay around 230°F. Hickory can leave an overwhelming smokiness on the meat if smoked at high temperatures or very long periods of time, but generally this doesn’t become an issue for pork butt. After your meat has spent over a dozen hours in the brine, we can go further. Following these tips will create the best Whole Shoulder … It should be between 170F and 180F degrees for serving stripes of pork. 12 Tips and Tricks on Smoking a Pork Loin. If you do like a bit of sweetness or fruitiness with your smoked pork like I do you can blend hickory wood by adding equal parts of apple or cherry too for an amazing combination. We try very hard to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. After 3-4 hours, and repeating the spritzing process every hour, your pork butt should be a nice dark mahogany brown all over with edges of blackened bark. Douse the pulled pork shoulder with your favorite sauce, and serve it up with more sauce, buns, and coleslaw. They have been competing in the MIM, MBN and Kansas City BBQ circuits for 10 years. Which requires over a dozen hours of keeping the shoulder in brine, and then about 8 hours of cooking on a smoker. Still, the overall smokiness is quite mellow, so if you prefer the strong traditional barbecue smoke, try blending with oak or hickory, or through a small amount of mesquite in with it. The marbling and After you’ve applied your mustard “glue,” dust your pork in a generous coating of a high-quality BBQ rub. So just like with the previous method, 180 degrees F in the thickest spot means that the meat is ready. It’s certainly up to personal preference whether to blend it or not though. Choose a shoulder … Monitor the temperature and add more wood if necessary. It’s easy, it gets the job done, and it’s consistent. Every time you lift the lid to take a temperature reading, you add fifteen to thirty minutes to the smoking time. The best methods for cooking pork shoulder typically use low heat and a long cooking time. Wrap it in foil, then in a couple of towels, and then put it in a cooler. Bone-in is usually preferred for smoking, since the bone helps to transfer heat into the pork roast. The glory you feel during the smoking process and the succulent deliciousness of the pork makes for the ultimate barbecue experience. Because of its versatility and strength in smoke you can’t go wrong. Sadly, there isn't any way to do it right. Use a rub that has a low sugar content. Here’s an easy-to-follow guide to help you smoke the perfect pork: Javascript must be enabled for the correct page display, *Cook times will vary depending on thickness of the cut used. If the like to eat, we have the perfect gift for them. Allow this mixture to cool and inject. temperature of 225 degrees to 240 degrees is ideal. The key to cooking pork shoulder so it is tender is using low heat and several hours of cooking time. The reason for the potential toughness is the high amount of connective tissue in the shoulder area. The pork shoulder is one of the primal cuts of the hog. The humble and inexpensive pork shoulder has been transformed into something to be proud of. Remove the bone…it should slip right out of there. "This North Carolina Style Pulled Pork Recipe is a winner!". If the basting liquid If you’re new you might be wondering what the best wood for smoking pork butt is, or if you’re experienced you may be looking for a new flavor combination to try out for your next smoking session. It can be further divided into the pork shoulder butt, the picnic, and the