Preparing your Pulled Pork Recipe for cooking I always inject pork butts. ; Peach Paper perfect for wrapping the pork up. They are strips of meat from a pork shoulder. These meats have a lot of connective tissue and it needs to break down before they're edible. The Stall. Looking from the front of the shoulder cut, the shank is the leg portion on the bottom. Cutting the Roasts. The cooking temperature depends on the size of the meat, and the average pork butt weights between 6 to 10 pounds. This helps get moisture and flavor on the inside of the meat that Dry Rub alone cannot accomplish. It will pass. There are a few cuts of pork that are suited to making pulled pork and they all come from the neck and shoulder area of the pig. Not only does it cook faster, but when you wrap your pork butt, you can turn the temperature in your smoker up. Instead, large, tough cuts like brisket, pork shoulder, and pot roast need to be cooked to higher temperatures. At these temperatures, the pork butt will take between 1 to 1.5 hours per pound. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. You will need pork shoulder or pork butt in order to make pulled pork. Theyre typically about 6-8 inches in length, and about 2 inches wide and 2 inches thick. 15 Tips & Tricks For Smoking Pork Shoulder From The Pros. Pulled Pork Recipe Injection: 1 cup Apple Juice; 1 cup Water; 1/2 cup Brown Sugar; 1/2 cup Salt The standard temperature for smoking pork butt is between 225F and 250F, however, you can go as high as 275F. Once youre happy with the color of the pork shoulder and the texture of the crust, remove it from the Weber kettle and wrap it in aluminium foil. Pork Butt Stall. I have a Masterbuilt electric smoker. This recipe calls for pork shoulder cooked on a pellet grill using the no-wrap technique, meaning that youll be left Heres a simple yet delicious pulled pork smoker recipe which produces a savory bark and amazing succulent flavor. The pork shoulder smoke temp is the same as grilling temperature. Just wait out the stall. However, the pork shoulder cook temperature is 201 degrees F. The pork shoulder cooking temp is lower than the smoking and grilling temperature. ; Prep your smoker for indirect heat smoking and pre-heat it to 250 F (121 C) with a water drip pan in place. -1 additional cup light brown sugar to coat the pork just before smoking-1/4 tsp. Still, the internal temperature of a pork shoulder remains the same regardless of the method of preparation smoked, cooked, or grilled. Smoked pulled pork butt (AKA pork shoulder) only requires a few ingredients to achieve melt-in-your-mouth tender smoked pulled pork. #6 Never mind the stall. The pork butt will stall anywhere between 150F and 170F. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. After 2 hours of smoking at about 225F (107C) with lots of smoke, put the meat on a roasting rack in a roasting pan, pour a cup of water or apple juice into the pan, cover the meat with foil, and fasten the foil tightly to the edges of the pan so the meat is in a nice enclosed environment. When the porks internal temperature reaches about 165 degrees F, the surface evaporation causes the meats internal temperature to plateau. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Take the pork shoulder out of the fridge at least 1 hour prior to cooking. Smoked pork shoulder (pork butt) is the way to go if youre looking for something thats easy to make and hits your tastebuds perfectly. Instead of a pork shoulder, I used a bone-in pork butt (the higher up portion of the shoulder). Pork shoulder (also called Boston butt or pork butt), the collar butt (also known as the pork butt or pork scotch) all tend to be heavily layered with fat and work well with low and style cooking. Tip: If youd like to enlist the Texas crutch to help the pork shoulder power through the stall, pull the meat when it reaches 160 degrees. Pit Masters call this the stall. Dont panic. The ideal temperature of a properly smoked pork shoulder is 190 to 195 degrees F. ; Apple wood You will remove the shank pretty much right where the bone meets the shoulder. ; Insert a remote probe thermometer into the thickest part of the meat and place the pork shoulder in the smoker over the drip pan and smoke until the internal Leftovers should be refrigerated in an airtight container and consumed within 4 days. Smoking Boneless Pork Shoulder. youve gotta try smoking boneless country-style pork ribs. ; Traeger Pro Series 34 this is my exact smoker, and its amazing for so many things! STORAGE. Pork shoulder, also known as picnic shoulder, is taken from the area just above the foreleg of the hog, beneath the portion known as the butt. Tongs these tongs are durable and I love the longer one for grilling/smoking. link to 15 Tips & Tricks For Smoking Pork Shoulder From The Pros. 2. Ive had some 8-pound smoked pork butts finish in 12 hours and some 10-pound smoked pork butts take 20 hours to finish. Wrapping will help push the pork through the stall. Preheat your smoker to 225 degrees F for indirect smoking. Choosing a pork butt: A couple tweaks I would recommend to the recipe. The picnic roast is the lower part of the shoulder and the butt is the top. Reply. You can get a cheap injector at the grocery store and it will get the job done. Smoke It. This recipe is quickly becoming one of the most popular recipes on the site, and for good reason. Donna. It takes a bit longer to cook through with the bone, but it typically comes with the fatcap in tact, so it produces a juicier final product. red chili flakes-2 tbsp kosher salt Once the temperature stall is overcome, your pork will truly be tender and delicious and fall apart like butter. pork butt at 165 and wrap it in foil and put it back on the smoker in order for it to cook faster and get through the stall. It also allows the pork butt to push through the stall much faster. SPECIAL EQUIPMENT FOR THIS RECIPE.