The smoke, rub, and salt will be on the skin. But the cuts are different enough that we generally prefer pork butt. At this point, you can wrap the meat with plastic wrap and refrigerate overnight before grilling, which will partially cure the meat. 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. Flip the butt over, so the fat side faces up. Next, you want to apply your rub. So that seasoning flavors can reach the meat under the skin, it's a good idea to score the skin down to the flesh. While pulling up and away from the center, run the blade of a sharp knife along the attached skin. Once the meat gets to around 160° internal temp (around the five hour mark) is the perfect time to wrap. whatever fat and gelatin there is will melt off and make its own liquid (which you reduce into a barbecue sauce, so pick your dry rub well) and the skin you just pick out in a more or less solid piece. Here is a step by step guide to how I prep my pork butts for the smoker. throw in a chunk or 2 … In America, many people like to brine a leg of pork before smoking the meat. How To Smoke Ribs In A Masterbuilt Electric Smoker? About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Next, slather the sides of the meat and season with the rub. It is possible to run the gamut and over cook or over smoke food leaving a perfectly good piece of meat totally dried out or burned. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? The pork butt is a fatty piece of meat so I cut off nearly all of the fat, down to about 1/8 of an inch. With the skin on, pork shoulder is best used when the recipe calls for crispy pork skins or crackling. Saw a post here a week or so back saying the skin/fat goes on the down side. Does it matter? When it is all done, it is fall apart awesome. Trim excess fat from the pork shoulder. Let’s just call it a butt from now on. Skin will come right off when all fat and connective tissues has rendered. When you get your pork home and start prepping it for the grill, your first step is to trim it up. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Your butt should have excellent color and bark at this point. For example, an 8 pound pork shoulder will take about 16 hours from start to finish. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. It's nearly as impossible to mess up slow-cooked pork shoulder as it is to bring the sucker to the table without eating half the skin yourself before it arrives. Have done a number of pork shoulders/butts...have always done skin and fat on the upside, Reason being the fat runs down into the meat adding moistness. Cut it all off. I agree with Bill - fat side up in most all smokers as the water/drip pan below will keep it moist underneath as will the juices from the fat melting off the top. Put the skin up, until half way through the cook, then put skin down. Once the pit is heated up you can go ahead and place the beautifully marinated pork shoulder on the pit with the bone side facing down. If you can’t track down a pork shoulder, look for a Boston Butt. December 2016 in EggHead ... Should I peel the skin off before cooking or maybe just cook it skin side down and allow the skin to serve as a protecting layer during ... You will not get any bark formation under the skin. Joe explains that every smoker is a little different and that the heat source will come from different areas depending on how your smoker is designed. Are you doing a pork shoulder or pork butt for the first time? Related: Smoked pork loin recipe. Lay the roast on the cutting board skin side up. Too much wasted skin and I'm to lazy to try frying it up. Take it with a grain of salt or as a starting point for how you want to prep your pork shoulder. Might sound high to some but trust me, it takes that temp to break down this tough cut of meat. When you get it, one side will be all fat and the other side will be meat and fat. Leftover pernil is a must, my friend. Let it cook for about 4 hours or until it reaches 160°F. I am using this website to help others get started smoking meat because I truly believe that the backyard BBQ brings people and families together. Spread that mixture over the pork belly cubes and be sure to rotate the cubes so all of the sides are equally seasoned. For these, I got up at 5:30 AM and turned on the smoker (I use a digitally-controlled box smoker), had the shoulder in the smoker at 6 AM, removed the butt from the smoker at 10 PM and let it rest an hour, then pulled it, for a total time of 18 hours. Slather and rub. Cut the pork belly into 1 1/2 inch cubes. For extra flavor and moistness, you can brine the pork shoulder for a day or two before smoking or grilling. I did a cooking experiment one day with the same pork loin divided in six pieces, (fat side up & fat side down) two each in oven, crock pot & smoker. Prepare smoker to about 210 degrees F (99 degrees C). no liquid needed. Choose a butt that has good marbling or fat distribution on that side. Step 2 - Pork shoulders have a half-inch or so thick fat cap. You want a bone-in, skin-on pork shoulder that’s at least 10 pounds. Next they take the smoked skin and cut it up and deep fry it into some really great pork skins. Your email address will not be published. Low and slow all the way, and make sure you wrap that pork shoulder in … Interestingly enough, I am also cooking a whole shoulder this evening (or tomorrow). You can either choose  a Picnic cut or a Boston. Smoke pork until very tender, about 8 hours. Any comments....unless otherwise convinced will continue doing it fat/skin side up. Allow the pork butt to rest for 30 to 40 minutes. Enjoy the website. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. If this is your first smoke, it is not a bad idea to start with just a salt and pepper rub. Required fields are marked *. Apply a generous amount of the rub on all sides of the pork shoulder. Smoking a whole leg of pork will feed a lot of people. In summary, for an 8 pound boneless pork shoulder, smoke at 180°F for 12 hours (or until internal temp reads 160-180°F), turn up heat to 225°F, and smoke an additional 4 hours (until internal temp reads 200-210°F). Place a drip pan filled with water under the grill grates. Should your smoker determine if you cook your pork shoulder fat cap up down? The first thing that you want to do is pick your cut and your particular pork butt or shoulder. rub down the entire meat with dry rub, put onions and minced garlic in the bottom. Also, throw in a cup or so of beer on the pot with the shoulder? Ultra Crisp-Skinned Slow Roasted Pork Shoulder » All products linked here have been independently selected by our editors. When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. Spread the rub on all sides and top of the pork. When you get your pork home and start prepping it for the grill, your first step is to trim it up. A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. Cook until the deepest section of the meat reaches an internal temperature of 205°F, or about 8 1/2 hours. leave the skin on. If there's a lot of excess fat on the surface, you can trim some of it off. Fat side up - or Down? Thanks for advice! Aiming to do bbq pulled pork. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Score the fat … If it's Boston Butt, you don't have to trim any. put the shoulder in skin side up. Pork Shoulder with skin on.... what to do with the skin? I smoke for 18 to 20 hours or until the interior temperature reaches 199 degrees. The pork butt is a fatty piece of meat so I cut off nearly all of the fat, down to about 1/8 of an inch. Using a pork brine recipe will add lots of flavors to a smoked pork shoulder recipe or a leg of pork … Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Once the BBQ is up to temp, crisping the skin shouldn’t take longer than 15 minutes. Make a cut through the skin right down the center as shown. If your going to pull the pork smoke it longer, until it reaches 205 degrees. Smoking time averages 90 minutes per pound, depending on the level of doneness desired. You can also go by color– when it gets to the right shade of dark brown, you can proceed to the next step. Pork shoulder is also best cooked low and slow, especially for any recipe that calls for a reverse sear or high-heat finish in order to get the skin to the desired finished texture. First rub the outside of the pork with mustard and then apply your rub. My first time doing pork shoulder, and am also new to crock pots. There is so much fat inside the meat that you do not need the extra fat on the outside like you would for say, a brisker. Place them skin side down, to crisp up the skin. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). Give it a pull and if cooked right, the bone should cleanly pull out of the pork. Making The Perfect Grilled Chicken Breast. How Long to Smoke a Pork Butt. Because both, the shoulder … If you want to go with a little more, here is the rub that i use. If you have a thermometer then you will need to smoke the meat until it reaches 140 degrees internally and after that it just needs heat to take it on to 180 for slicing or 200-205 for pulling. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. I prefer to use hickory at 225 degrees. Starting skin side down, pat the salt rub all over the pork to completely cover it. Grab the black pepper, garlic pepper, salt, brown sugar, paprika, and mix them up to break any lumps. Just another way of dealing with the skin. by: John . Part of the shoulder blade should be visible. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. 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. Now, you are all ready to smoke your pork butt. My pork belly halves cooked for 4.5 hours at which point they were the color I wanted and about 163 to 168°F in the center. Hi, my name is Keith and I am a Texas native, family man and a big time BBQ’er. Kimberly, smoke your shoulder at 225 degrees. Continuously monitor the temperature with a probe thermometer. BBQ brisket comes to mind, as does home-cured bacon.Equally good—but rarely thought about—is a skin-on shoulder or leg of pork. The picnic will have far more skin to remove and often comes out tasting a but hammier. It should shred effortlessly. Same deal: bone-in, skin-on. Get the Recipe. You need to cut down the fat side to allow for better smoke penetration. Your email address will not be published. I always leave skin on, I think it helps to hold the porky juiciness in. Instead, I just grill indirect at 450 for 4 hrs. How To Smoke Tri Tip On A Charcoal Grill? Some foods are worth waiting for. The roast can be smoked so it can be sliced up nicely for dinners or sandwiches. Place the pork belly on the smoker grate fat side up. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. The Boston cut is what you want. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. 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