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!
Smoke Pork Shoulder Video Tutorial
Smoked Pork Shoulder Ingredients
- Whole pork shoulder
- salt and pepper
- BBQ rub
- BBQ sauce or other glaze
Trimming And Seasoning Your Pork Shoulder
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.
Smoking Your Pork
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.
Be sure to use a high quality and reliable meat smoking thermometer to accurately manage the internal temperature of your meat so you don’t over cook or undercook the pork shoulder. After it’s wrapped, put your shoulder back on the smoker until internal hits 192F.
Applying Your Glaze
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!
How To Smoke Pork Shoulder Related Recipes
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