Contributed by: Crystal Sykes, Simply Playful Fare
Pork Shoulder is perfect for those days you can plan ahead and have time for it to cook. The slow cooking method ensures that the fat will melt away leaving you with a moist, tender piece of meat. By smoking the meat you add in a fabulous layer of flavor onto of the rub it rested in.
Sensational Smoked Pork Shoulder
- 6.5 lb pork shoulder
- 1 bag of applewood chips
- 4 Tablespoons light brown sugar, packed
- 2 Tablespoons kosher salt
- 2 Tablespoons paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- ¼ teaspoon thyme
- ¼ teaspoon oregano
- ¼ teaspoon Dutch processed cocoa powder
- ¼ teaspoon ground mustard powder
- Mix all ingredients to create Jeff's All Purpose Barbecue Rub. Then thoroughly rub down your pork shoulder. I used happened to use an entire batch. Don’t just sprinkle it on. You need to apply more than you think you’ll need, and you need to rub it in to the meat. Once you have it rubbed in, cover it in plastic wrap and place it in the fridge overnight.
- When it comes time for cooking, place your woodchips in a large bowl and cover them with water. You need to have your woodchips wet, otherwise they won’t smoke, they will just burn.
- Once your wood chips are soaking, turn your attention to your grill. Our goal with your grill is to use indirect heat to cook the pork. We do, however, need direct heat on the woodchips so they will smoke. Take a look at my picture and I’ll explain.
- First, I removed the grate from the right side of the grill. I then placed a cast iron smoke box on my heat distributors, or you can use a cast iron pan. I have a four burner grill, so I placed it directly on the hot spot between the first and second burner. On the other side of the grill, I placed a drip pan below the grates. You’ll want something to catch the fat that runs off.
- Next up, you need to regulate your grill’s temperature. Your target temperate is 250 degrees. If you can keep your grill within 25 degrees of that temperature either way, you’ll be just fine. For me, this meant having burner one at medium-medium-high, and burner two at medium-low. This is by far the trickiest part of this whole process. As you can see from my pictures, I used an oven thermometer to keep an eye on my temperature.
- At this point, you need patience. It takes about eight hours to be ready. About every 45-50 minutes you will need to add soaked chips and continue to monitor the temperature.
- After about eight hours, your pork should be ready to eat. Remove it from the grill and allow it to rest for ten minutes before eating.
Check out all Crystal’s fabulous pictures for the original post on her website.
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St Louis Style Ribs
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