Pork shoulder meat is a less expensive, fattier pork cut that when smoked tastes much like ham. Learn how to smoke pork shoulder in this simple and comprehensive guide!
What you will need:
How To Smoke Pork Shoulder (Boston Butt and Picnic Roast)
Start by trimming the whole shoulder. Remove most of the skin, clean up the fat and anything that is a barrier between the smoke and the meat.
To season this whole pork shoulder, use a simple salt and pepper mix. Apply a layer of mustard slather and finish with your favorite BBQ rub. Next, inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour. In the meantime, get the smoker up to temp.
Smoke this whole pork shoulder at 225-230 degrees. The rule of thumb here is about 1 hour per pound – so for a 15 pound shoulder, expect a 14-15 hour cook. Smoke the pork shoulder with hickory wood until it gets a nice bark on the outside. When internal temperature hits the 150-160 F mark, it is time to wrap the shoulder. Put it back on the smoker until internal hits 192F.
Once the pork shoulder reaches 192 internal, unwrap it and apply the glaze. Allow the glaze to set on the shoulder for a little longer, until the shoulder reaches 195-198 internal temp.
Once the glaze has set, it’s time to pull the smoked pork shoulder.
If you are going to smoke pork shoulder, let us know how it went in the comments below or on our Facebook page!
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