Smoked Pork Shoulder Recipe
How to Smoke Pork Shoulder
Pork shoulder is located at the front leg and shoulder of a pig. Pork shoulder is a great meat to start out on if you are just getting into smoking meats. It offers an inexpensive option that is hard to overcook or leave in your smoker for too long. It also has a large fat content marbled throughout the meat that allows it to retain moisture during the smoking process. The reason why pork shoulder does not turn out fatty is because it will melt away while it is smoking and actually baste the meat with moisture. With a pork shoulder, you have to focus on the seasoning rub and the smoker wood chips rather than trying to keep this cut of pork from drying out.
Smoked Pork Shoulder Recipe Ingredients
Smoked Pork Shoulder Directions
Pork shoulder takes approximately 1 to 1 1/2 per pound to smoke under normal smoking temperatures and conditions. Many factors can change the smoking time so it is best to monitor the internal temperature and look for 195 degrees Fahrenheit before you take it off the smoker. Remember not to over check your pork shoulder while you are smoking it because every time you lift the lid you are letting out heat and smoke flavor. We recommend purchasing a wireless digital meat thermometer in order to monitor the internal temperature from inside while you are smoking the pork shoulder.
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