You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. Pork Shoulder with skin on.... what to do with the skin? From there, use a pair of heat resistant gloves and pull the pork apart with your hands. You want a bone-in, skin-on pork shoulder that’s at least 10 pounds. Cut it all off. Should your smoker determine if you cook your pork shoulder fat cap up down? 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. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. First rub the outside of the pork with mustard and then apply your rub. Once the BBQ is up to temp, crisping the skin shouldn’t take longer than 15 minutes. Once the meat gets to around 160° internal temp (around the five hour mark) is the perfect time to wrap. Continuously monitor the temperature with a probe thermometer. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? How To Smoke Tri Tip On A Charcoal Grill? Skin will come right off when all fat and connective tissues has rendered. How To Smoke Ribs In A Masterbuilt Electric Smoker? I smoke for 18 to 20 hours or until the interior temperature reaches 199 degrees. Does it matter? 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. 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. Let it cook for about 4 hours or until it reaches 160°F. Apply a generous amount of the rub on all sides of the pork shoulder. Next they take the smoked skin and cut it up and deep fry it into some really great pork skins. Too much wasted skin and I'm to lazy to try frying it up. When you look for your pernil, seek out pork shoulder. If you’re going to slice it, cook to 185˚. When it is all done, it is fall apart awesome. 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. Low and slow all the way, and make sure you wrap that pork shoulder in … no liquid needed. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. 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. Because both, the shoulder … When you are done, wrap it up in plastic wrap and put it in the refrigerator until you are ready. Cook the meat at a temperature of 250 degrees Fahrenheit for about an hour for each pound. 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. A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. Yes you can over cook a pork shoulder or butt, brisket, roast etc. If your going to pull the pork smoke it longer, until it reaches 205 degrees. I like to stay around 8 pounds per butt for good cook times. If you want to go with a little more, here is the rub that i use. Enjoy the website. Using a pork brine recipe will add lots of flavors to a smoked pork shoulder recipe or a leg of pork … How Long to Smoke a Pork Butt. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Cut the pork belly into 1 1/2 inch cubes. You need to cut down the fat side to allow for better smoke penetration. Smoking a whole leg of pork will feed a lot of people. Wrap the pork up and place it back on the smoker, making sure you keep your temp probe in and wrap the foil around it. If it's Boston Butt, you don't have to trim any. Interestingly enough, I am also cooking a whole shoulder this evening (or tomorrow). In America, many people like to brine a leg of pork before smoking the meat. Put the skin up, until half way through the cook, then put skin down. Preheat, the smoker to 250°. When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. Make a cut through the skin right down the center as shown. At Clyde Cooper's in Raleigh they cook their shoulders with the skin on and then strip the skin off. You can also go by color– when it gets to the right shade of dark brown, you can proceed to the next step. Making The Perfect Grilled Chicken Breast. Some foods are worth waiting for. 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. Place them skin side down, to crisp up the skin. Your email address will not be published. Required fields are marked *. Same deal: bone-in, skin-on. If there's a lot of excess fat on the surface, you can trim some of it off. While pulling up and away from the center, run the blade of a sharp knife along the attached skin. You need to cut down the fat side to allow for better smoke penetration. For example, an 8 pound pork shoulder will take about 16 hours from start to finish. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. Also, throw in a cup or so of beer on the pot with the shoulder? Trim excess fat from the pork shoulder. 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. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. Saw a post here a week or so back saying the skin/fat goes on the down side. Your email address will not be published. Your butt should have excellent color and bark at this point. Grab the black pepper, garlic pepper, salt, brown sugar, paprika, and mix them up to break any lumps. I shoot to maintain my smoker temperature at 225 degrees F and can typically plan about 2 hours of cook time per pound of pork. Step 2 - Pork shoulders have a half-inch or so thick fat cap. 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. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. Skin will be one one side of shoulder only. A bunch of us went on a NC BBQ Crawl this past Saturday. 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