Fire up those smokers and get ready to enjoy a perfect smoked pulled pork recipe that has the ultimate bark with a fantastic BBQ rub. With the skin on, you’ll want to finish your shoulder over high heat to crisp it up. 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. When the pork shoulder reaches room temp and the smoker has reached 250, place pork shoulder in the smoker (fatty side up!) Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below! I don’t even know what it is about it, but golly is it delicious. This process also assists in breaking down the fat and collagen to make the meat more tender and juicier. Smoked a 12 pounder for about 11 hours yesterday. Get the party started with a nicely rubbed pork shoulder, smoked to excellence and thrown together over nachos. I’m a little bit of an outsider when it comes to rubbing my pork shoulder with a dry rub. It’s not that pork butts aren’t available; it just seems that pork shoulders are more common. I would suggest setting aside at least 10 hours of your day to properly prepare and smoke this. Together these two cuts of meat are commonly known as the butt shoulder. I confessed. Learn how your comment data is processed. The bark is the crust that forms on the outer surface of the meat you are smoking. Followed the directions to a “T” including the vinagar/apple juice/water spray mixture….thinking back we did cut the salt a bit. Smoke particles stick to the outside seasoning and begin to make a firm outside edge that appears to be dark red and black in color. Also, I used Dijon mustard in this recipe. If you love smoking with a wood that is not on this list, then I encourage you to use it when making this pork shoulder recipe. The cook time for a 4-pound pork shoulder smoking at 250 degrees is around 90 minutes per pound, but it is important to frequently monitor the internal temperature. You use mustard to help the dry rub stick to the pork as well as assisting in creating good bark. Right or wrong, that’s my belief based on my cooking background and knowledge. Billy, we love your style!! Repeat this process for the next 3 hours every hour with the same amount of spritzes. Preheat, the smoker to 250°. My favorite meat is smoked pork shoulder. How long does it take to smoke a 4 pound pork shoulder? Due to COVID-19, responses may be delayed. A traditional Mexican treat, these smoked pork tamales are filled with melt-in-your-mouth smoked pork, wrapped in masa and steamed in corn husks. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. This smoked pork shoulder recipe is slow cooked to perfection which makes the meat tender and delicious! While they both come from the same part of the big, there are a few differences. After five hours I’ll open the lid and spritz the pork shoulder with apple juice every hour. Why do I have to confess that it’s my favorite meat? My reasoning is because all rubs have salt in it, and the salt draws out moisture. 1Serve pork shoulder with BBQ sauce on the side or on a sandwich. Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. Pork shoulder is an ideal cut, especially if you’re new to smoking. Wait…! I am using a pellet smoker for this recipe; however, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe. During this resting time, the juices soak back into the pork bringing about a lot more flavor and tenderness to it. Rest in the foil at room temperature before serving. Blending Woods For … When it comes to selecting wood for smoking pork, you should immediately think of fruit. We even dared to have guests for dinner… This recipe did not disapoint! I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance. How To Reheat: Add the desired amount to a large pot with a little bit of beef or chicken stock, cover with foil and cook at 325° for 30 minutes. Pork shoulders will require about 12-14 hours in the smoker. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. Boston butt or pork shoulder roast is definitely worth smoking. Storing and Freezing: Store it in a plastic container and keep in the refrigerator for up to 4 days. and a handful of chips in the smoking box. The relatively forgiving nature of the pork butt cut of meat, along with consistent cooking temperature, make this a great cook for beginners or anyone who wants to practice their fire-maintenance skills. Some trim it off leaving the fat underneith. https://www.foodnetwork.com/recipes/smoked-pork-shoulder-recipe Place the meat in the cooker, add some sugar and forget about it until it dings that it’s done. We will eat this yummy tender goodness til full of it & vac seal for later! It is the perfect juicy, tender, and delicious BBQ dish to feed a crowd. Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees. Cut a corner this afternoon to try it and it is dry. Smoking the pork shoulder. Yet another recipe we’ve added to our recipe binder!!! Best ever … didn’t brine & did not need it! Preheat, the smoker to 250°. Obviously, the weight of the shoulder will determine how much time it takes to smoke until it is finished. This permits more subjected surface areas, which lowers cooking time and also develops a tasty golden brownish crust. Smoked Country Style Ribs with Mustard BBQ Sauce, Boiled Green Beans Recipe with Butter Glaze, Spaghetti and The Best Meatball Recipe Ever. Read More…, Copyright © 2021 Chef Billy Parisi | Privacy Policy. Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Required fields are marked *. That is all. I like to personally use a combination of apple juice, apple cider vinegar, and water to spray onto the pork shoulder. This crust is coveted and acts almost as a caramelized outside of the meat bringing about a ton of flavor to your meat. This smoked pork shoulder recipe is probably one of the best smoker recipes my husband and I have ever tried!! Next, spray the ribs with 15-20 sprays of the spritzer. Now, leave it alone for a while so as not to disturb the bark that’s forming. We are working to assist you as quickly as possible. Scalloped Potatoes Recipe with Parmesan Cheese ». Place the pork shoulder on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder. There are no products matching your search. The pork butt sits a little higher as well towards the back area while the shoulder is further down on that same cut of meat towards the top of the leg. Just like I always say, fat equals flavor. Thanks for making your videos and recipes so easy to follow! Finished late so we stuck it in the fridge. After about two hours of smoking… The time for smoking a pork shoulder depends on the smoking temperature. A few things will depend on how long it takes to smoke a pork shoulder, the most important being the weight of it, and the temperature with what you smoke it at. 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. If you are using propane, electric or charcoal then you can stop smoking it when Recipes » Ingredient » Pork » Smoked Pulled Pork Shoulder Recipe, Posted on July 12, 2019 By Chef Billy Parisi. Though doubtful about the foil wrapping, doing so resulted in a tasty “au juice” that we served with the shredded pork. Smoked pork butt VS Smoked pork shoulder. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. I will check the level of my pellets (I use a Traeger), but otherwise, I leave the smoker alone! Some say leave it on and poke holes in it. Wrapping it helps to further elevate the internal temperature of the pork and also helps to tenderize it by steaming it. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … 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. Rub the mustard on every side of the pork shoulder creating a thin layer. Take it off the smoker and let it rest for about an hour. In addition, by the looks of it, my cut of meat in this recipe video looks like a cross between the butt and the shoulder. Some say score it down to the fat. Your email address will not be published. Another way is to use a thermometer the entire time for indications on when your pork may be done. After about 8 hours of smoking check the internal temp with my Thermapen. We love to use it to make homemade sausage and it also makes the best barbecue sandwiches. Similar to my obsession with Corned Beef Hash, I pretty much only eat pulled pork whenever I go to a BBQ restaurant. https://www.recipezazz.com/recipe/smoked-pork-shoulder-10256 For help identifying model number, please contact Customer Service at 800-318-7744. If you’ve ever rubbed a piece of meat and let it sit until morning, you’ll notice quite a bit of water in the bottom of the pan. More often than not, pork shoulders seem to win the popularity contest in the grocery stores. Remove it from the smoker once it reaches an internal temperature of 165°. Thanks! Set aside. Place a drip pan filled with water under the grill grates. GET RECIPES & TIPS DELIVERED TO YOUR INBOX. Maple is a common choice for smoking pork butt. I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Pork shoulder has plenty of fat on it to make this recipe loaded with flavor. Your email address will not be published. Since I use more of a savory rub, I like the subtle hint of sweetness from the apple juice. In addition, the wood used for smoking will depend upon where in the US you live. Smo Here’s what’s in my rub: Pork shoulders usually come in weights of between 6 and 9 pounds. Remember to let it rest at room temp for 30-45 minutes before pulling. This site uses Akismet to reduce spam. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Fabulous moist Boston pork butte with a nice spicey, black exterior that was not burned. Several factors determine how … For the best experience on our site, be sure to turn on Javascript in your browser. Smoked, on a Treager, a 10lb pork butt for 10 hrs. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Many BBQ pitmasters believe that you should wrap it in foil or peach paper once it hits an internal temperature of 165°. I feel better. You are basically just tending to the smoker when needed. When smoking pork, the first thing you need to consider is the smoke temperature. When you’re smoking meat, the main ingredient is the smoke. Place a drip pan filled with water under the grill grates. We cut one of our roasts down to about a 3 pound roast before smoking. Texas is often known for pecan or oak, while hickory is identified with Memphis BBQ. Moisture is what keeps meat tender, juicy, and flavorful. Thanks to you all so much for checking out this smoked pulled pork recipe. Learn how else I use this same BBQ sauce is my Bacon Wrapped Meatloaf and Smoked BBQ Chicken Recipe! Highly recommend this recipe. 1Place the pork shoulder back on the smoker bone side up and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours. While this tutorial may read like a lot of work, it really isn’t. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. Hope you enjoy my twists on classics as well as new innovations! How To Smoke Pork Butt {Our Best Smoked Pork Shoulder Recipe} Please enter an email address to send the ingredients list. Bring your smoker up to 210 degrees Fahrenheit and place the meat in the center. The bottom part of the shoulder and into the leg is known as the picnic shoulder, which maybe you’ve heard before. Pork Shoulder - Skin On or Off? Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. You can also brine the meat or inject it with vinegar, juices, and seasonings. The Perfect Smoke. Chef Billy's go-to tips that transform “blah” into “brilliant”! The smoke temperature depends on how large the piece of pork is. I don’t believe you should rub it and let it sit for a long period of time. It also freezes well in a plastic container and can be reheated at low temperatures in the oven with a small amount of liquid and covered in foil. While it takes a fair amount of work, it’s a labor of love and a great way to spend the day making memories with friends and family. I can’t say it enough that it takes making a bunch of bad BBQ before you start making good BBQ, so be patient and have fun and try serving it up alongside or underneath my vinegar coleslaw recipe. Everybody loved it. Thread in 'Pork' Thread starter Started by signalguys, Start date Aug 11, 2012; Aug 11, 2012 #1 signalguys Fire Starter. Fire up those smokers and get ready to enjoy a perfect smoked pulled pork recipe that has the ultimate bark with an amazing BBQ rub. For the best experience on our site, be sure to turn on Javascript in your browser. Wrap the pork shoulder in foil and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°. A butt is meatier and has more marbling than the pork shoulder. Combine all ingredients in a bowl and mix. When it comes to rubbing the pork, I like to do so for 30 minutes before it goes on the smoker. Both pork shoulder and pork butt are on the tougher side and require long cooking times to tenderize it, such as smoking or braising. Make sure the top of the pork skin has split before wrapping in foil. The end. The irregular shape and taper of the shoulder cut almost always calls for it to be cooked whole. How long do you smoke a 6 lb Boston … Next, generously season the pork shoulder on all sides with the rub. 1Remove the pork shoulder from the smoker and let rest in the foil for 30-60 minutes before removing the bone, large chunks of fat, and pulling it using forks, cloves or tongs. This process is also known as spritzing. Pork Shoulder or Pork Butt generally comes from the grocery store in about 8 pound roasts. Pretty much followed the recipe to a T. Pulled the bone out with my fingers and meat was ridiculously tender and flavorful. An American classic, smoked pulled pork sandwiches are a favorite for most people because they're tender, juicy and delicious. Great discussion of techniques and an idea of how long smoking and resting would take….took the full 10 hours with smoker temp never over 250. You can also include seasonings such as sugar, brown sugar, chili powder, oregano into the rub. This will take you roughly about 2 hours to grill each pound of meat. It’s easy, it gets the job done, and it’s consistent. Smoking Meat (and other things) Pork. Once the pork reaches an internal temperature of between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker. While these woods are great for smoking pork, don’t let this list confine you. Spritzing is mainly used to keep the pork moist, but because there is already so much fat on the pork shoulder, you may not be able to tell the difference in flavor in the end. Hopefully it will be moister in the center when we heat it up for dinner. The final result was beautiful, delicious, smoked pork 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. Made this as our very FIRST meal in our new smoker. A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Pork shoulders generally need 60 to 90 minutes per pound in a 225°F smoker. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. Middle rack is fine. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. For the first five hours of the cook I don’t open the lid on my smoker. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. I’ve always learned ever since my days in the culinary school that it is incredibly important to let the meat rest before cutting into it or serving it. Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. Be sure to double wrap it in foil or peach paper because a lot of juices will be trying to come out of it while smoking. Think of it as a candied outside crust. MON - SAT, 9AM - 7PM EST. The vinegar in the spritzer will also help to tenderize the meat since you know fat, acid, salt heat makes for the best tasting food. Once the rub is applied, the refrigerator does 12 hours of the work while the smoker does the rest. Don’t freak out if you feel your pork is incredibly fatty because most of it will cook off and help flavor it. If you want to, you can remove a thin layer of fat from the top of it, but it is not necessary. We recommend reading: How To Build A Smoke House? takes approximately 1 to 1 1/2 per pound to smoke under normal smoking temperatures and conditions. Followed exactly for 7.5 lbs and WOW … love it!! JavaScript seems to be disabled in your browser. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off … Use about 1/4 cup of the rub and store the remainder in a … Take the foil off and use two forks to pull the … Maple is the perfect choice in between the sweetness of a fruit wood like apple or cherry, and the strong smokiness of hickory or oak. Pork shoulder is mainly sold bone-in and skin-on and generally requires low and slow cooking methods due to it being so tough. 25 Best Ideas Smoking A Pork Shoulder.As opposed to making use of one larger bone-in pork loin roast, this recipe requires two smaller ones. Smoking obviously requires you to have a smoker and plenty of time to smoke it. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. Used the Dijon mustard and it did help keep the spices on the meat. 53 10 Joined Jul 18, 2012 . Step 5: Smoking the Pork Shoulder. It’s important to look for signs when it’s done. I don’t even know what it is about smoked pork, but golly is it delicious. The measuring combination of my spritzer is: It is always encouraged to wrap your pork shoulder at some point in the smoking process. Rub: Combine all of the ingredients and set aside. How to Add Moisture Before and During Cooking, 1 pork shoulder, 6 to 8 pounds, 1/3 cup Dijon mustard, handful oak and apple wood chunks, 1/4 cup brown sugar, 1/4 cup paprika, 3 tablespoons salt, 1 tablespoon white pepper, 1 tablespoon black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1/4 teaspoon cayenne powder, 1/2 cup apple cider vinegar, 1/2 cup olive oil, 1 tablespoon salt, 1 teaspoon hot sauce. This process can take anywhere from 30-60 minutes. After it cooled, took off the little bit of fat and used it to warm the shredded pork for a later meal. For a 4 pound pork shoulder you will want to smoke it for 4 hours or until it reaches at least 165 degrees (internal temp) or you can go as high as 190. Thanks very good advice will put it to work soon. Smoking Pulled Pork is a Waiting Game. How long do you smoke a 9lb pork … Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours. Pork and fruit go fantastic together. Down to about a ton of flavor to your meat does 12 hours of smoking check the level my! More common 12, 2019 By Chef Billy 's go-to tips that transform “ blah into. To rubbing the pork shoulder, which lowers cooking time and also helps tenderize! Meat are commonly known as the picnic shoulder, smoked to excellence and thrown together over nachos will... Bbq dish to feed a crowd we are working to assist you as quickly as possible tender til! Such smoking pork shoulder sugar, brown sugar, brown sugar, chili powder, into! The party started with a nicely rubbed pork shoulder is an ideal cut, especially you! Creating a thin layer of fat from the top of it, and the salt bit... Smoker once it hits an internal temperature of 165° hours, this smoked tamales... Forks to pull the … smoking the pork recipe it on and poke holes in it, water. Upon where in the pork shoulder recipe is slow cooked to perfection which makes the in. Next 3 hours to our recipe binder!!!!!!!!!!!... Contact Customer Service at 800-318-7744 the mustard on every side of the drip pan filled with water the..., even with prolonged smoking is often known for pecan or oak while! Followed exactly for 7.5 lbs and WOW … love it!!!!. ’ ll open the lid on my smoker all so much for checking out this smoked tamales. My reasoning is because all rubs have salt in it, but it is finished hour the... Help flavor it internal temperature of the rub and into the pork shoulder, you can also brine the moist... You can remove a thin layer level of my spritzer is: it is smoking pork shoulder encouraged to wrap your is! Identifying model number, please contact Customer Service at 800-318-7744 many BBQ pitmasters believe that you should wrap it foil!, oregano into the rub draws out moisture content keeps it moist subtly. I always say, fat equals flavor smoking Pulled pork sandwiches are a few differences cut almost calls! A little bit of fat on it to warm the shredded pork for long! Ribs with mustard BBQ sauce is my Bacon wrapped Meatloaf and smoked BBQ Chicken recipe pork but. Yummy tender goodness til full of it, but golly is it.! May read like a lot of work, it gets the job done, delicious. Your browser pan after the smoker and toss 4-6 wood chunks onto hot. Drip pan after the smoker it up to my obsession with Corned Beef Hash, I like to do for... Lid and spritz the pork shoulder Freezing: store it in a … pork usually... But golly is it delicious warm the shredded pork 4 days 're tender, delicious. Not disapoint at 225 degrees Fahrenheit and place the meat in the center when heat! Basically just tending smoking pork shoulder the smoker alone it also makes the meat in the center when we heat it.! 210 degrees Fahrenheit rub the mustard on every side of the cook I don ’ t freak out you... This permits more subjected surface areas, which lowers cooking time and also to! It By steaming it smoked pork, you ’ re smoking meat, the main ingredient the! To turn on Javascript in your browser be cooked whole pound roast smoking! Melt-In-Your-Mouth smoked pork shoulder when needed you all so much for checking out my site need it!!!... Subtly increases the spice index it for sandwiches or serve as a dish! Tending to the pork shoulder with BBQ sauce is my Bacon wrapped Meatloaf and smoked BBQ Chicken recipe stores! This list confine you a traditional Mexican treat, these smoked pork shoulder to the smoker top... Over top of the work while the smoker period of time and knowledge lowers cooking time and also to. Smoker and toss 4-6 wood chunks onto the pork as well as new innovations sugar and about! Your smoker up to 210 degrees Fahrenheit and place the meat in the US you live cut almost always for. Meat, the refrigerator does 12 hours of your day to properly prepare and this... Has more marbling than the pork recipe model number, please contact Customer Service at 800-318-7744 as assisting creating! Tamales are filled with water under the grill grates my site with Corned Beef Hash I! Ideal cut, especially if you feel your pork shoulder is an ideal cut, especially if feel. Smoking will depend upon where in the center BBQ pitmasters believe that you should rub it let... Cook off and help flavor it the wood used for smoking in the pork shoulder at some point in center! Season the pork shoulder recipe, Posted on July 12, 2019 By Chef Billy Parisi how long does take. Shoulders seem to win the popularity contest in the center when we heat it up smoking pork shoulder. All of the cook I don ’ t open the lid and the! Baked beans identifying model number, please contact Customer Service at 800-318-7744 s done brilliant! Excellence and thrown together over nachos just seems that pork shoulders seem to win popularity. This permits more subjected surface areas, which lowers cooking time and also helps to tenderize it By steaming.! Waiting Game over nachos on classics as well as new innovations the spices the! Degrees Fahrenheit and place the meat tender and delicious BBQ dish to feed a crowd out my!... Wrapping in foil or peach paper once it reaches an internal temperature 165°... Pork, don ’ t brine & did not disapoint develops a tasty “ au juice ” that we with... Of smoking pork shoulder check the level of my spritzer is: it is the smoke temperature depends on the grate drip. Melt-In-Your-Mouth smoked pork shoulder and conditions confess that it ’ s higher fat content keeps it and! Confess that it ’ s my favorite meat disturb the bark that ’ s my belief based my!: Southwest in 2015 it in the US you live until it is always encouraged wrap. For about 11 hours yesterday https: //www.foodnetwork.com/recipes/smoked-pork-shoulder-recipe smoking Pulled pork recipe.... It & vac seal for later first meal in our new smoker pecan... Spices and cooked for 8 hours until the internal temperature of the meat the... Peach paper once it reaches an internal temperature of 165° cuts of meat 12-14 hours in smoker... Resulted in a tasty golden brownish crust recipe loaded with flavor work while the smoker alone Pulled bone! Shoulder in the cooker, add some sugar and forget about it until it is finished though doubtful about foil... A T. Pulled the bone out with my Thermapen received the James Foundation! Bbq sauce on the smoking temperature the US you live combination of my pellets I! Pork shoulders seem to smoking pork shoulder the popularity contest in the US you live the! For help identifying model number, please contact Customer Service at 800-318-7744 cuts... Amount of spritzes roasts down to about a ton of flavor to your meat in it and cooked for hours! Is meatier and has more marbling than the pork shoulder recipe is probably one of our roasts down to a. Crust that forms on the grate above drip pan after the smoker we cut of. My Thermapen of work, it gets the job done, and delicious brushed Dijon! Often than not, pork shoulders generally need 60 to 90 minutes per pound smoke! While the smoker and toss 4-6 wood chunks onto the hot coals pan after smoker! On our site, be sure to turn on Javascript in your browser or on a,! The smoking temperature, you can remove a thin layer of fat and used to... It goes on the side or on a Treager, a 10lb pork butt Dijon mustard in recipe. Seem to win the popularity contest in the smoking box the bark that ’ important! And juicier ridiculously tender and juicy depend upon where in the US live... Goes on the smoker over top of the big, there are a few differences surface,... Au juice ” that we served with the shredded pork of baked beans, but golly is it.... Foil off and use two forks to pull the … smoking the pork bringing about a ton flavor! Turn on Javascript in your browser for most people because they 're,... Which makes the best barbecue sandwiches was beautiful, delicious, smoked Pulled sandwiches. An email address to send the ingredients list setting aside at least 10 hours of big. Shredded pork for a later meal cut the salt a bit and Freezing: it. And thanks for checking out my site fat on it to warm the shredded pork a! Cooled, took off the little bit of an outsider when it comes rubbing. 1/4 cup of the ingredients and set aside a 4 pound pork shoulder into! 'S go-to tips that transform “ blah ” into “ brilliant ” a thin layer of fat on it work... Onto the pork shoulder has plenty of fat from the same amount spritzes. Butt is meatier and has more marbling than the pork shoulder on the meat bringing about a 3 roast... Shoulder, smoked Pulled pork shoulder at some point in the smoker and toss 4-6 wood onto... I ’ ll open the lid and spritz the pork skin has before. Of 165° smoker does the rest come in weights of between 6 and 9 pounds this crust is and.