10
Sep
Place pork roast in the smoker. Pork butt is often labeled as Boston butt and pork shoulder is labeled as picnic shoulder or picnic roast The best cut for making pulled pork is Boston butt.
Close the lid and adjust the vents for optimal smoke flow.
Best smoked pork shoulder. Pork butt is often labeled as Boston butt and pork shoulder is labeled as picnic shoulder or picnic roast The best cut for making pulled pork is Boston butt. It has less fat on the outside and. Add pork shoulder to smoker grate and smoke at 250F for 4 hours.
Each hour open up the smoker and spritz pork. Its slathered in a mustard base and covered with a homemade spice rub. The cut of meat used is famous for yielding the best results when it comes to pulled pork.
The pork is smoked. When smoking pork the first thing you need to consider is the smoke temperature. The smoke temperature depends on how large the piece of pork is.
To smoke a pork shoulder you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. This will take you roughly about 2 hours to grill each pound of meat. Place pulled pork in an oven safe dish.
Add 14 cup of apple cider vinegar or your favorite barbecue sauce and then cover with foil. Place into the oven for 20 minutes. The liquid from vinegar will steam to re-hydrate the smoked pulled pork and the fat will re-liquefy.
The Video for How to Smoke a Pork. Preheat the smoker to 275F. Use hickory or apple wood as desired.
Place pork roast in the smoker. Smoke for 5 hours. Pork butt and Boston butt are twoa third is pork blade roast since the bone-in roast contains part of the shoulder blade.
This is the usual cut-of-choice for making smoked pulled pork. Bone-in is usually preferred for smoking since the bone helps to transfer heat into. Pork shoulder absolutely has its uses.
It can be a bit trickier to cook but if you get it right then its a thing to behold. While pork butt might be the best choice for pulled pork pork shoulder is best if you want a bit of crisp to your meat. With the skin left on.
Once the temperature is stable add the pork shoulder. Close the lid and adjust the vents for optimal smoke flow. Smoke for 90 minutes per pound about 9 hours for a 6 pound shoulder.