HOW TO SMOKE A PORK SHOULDER ON A CHARCOAL SMOKER RECIPES
BARBECUED PORK SHOULDER (BOSTON BUTT) RECIPE - FOOD.COM
I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Soak your hickory chips for at least 8 hours.
- Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
- While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
- Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
- Let stand 10 to 15 minutes before slicing.
- Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.
Nutrition Facts : Calories 611.5, FatContent 24.2, SaturatedFatContent 11, CholesterolContent 210.2, SodiumContent 583.9, CarbohydrateContent 29.7, FiberContent 0.3, SugarContent 27.5, ProteinContent 65.7
SMOKED PORK COUNTRY STYLE RIBS - LEARN TO SMOKE MEAT WITH ...
Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they’ll be ready for dinner.
Provided by Jeff Phillips
Categories Entree
Prep Time 10 minutes
Cook Time 240 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Step 1: Rinse and Pat Dry
- Step 2: Mustard and Rub
- Step 3: Onto the Bradley Rack (optional)
- Step 4: Get the Smoker Ready
- Step 5: Smoke ’em Up
- You can expect these ribs to take somewhere between 3-4 hours if you maintain 225-240°F but other factors do play a part such as:
- Step 6: Rest and Serve
More about "how to smoke a pork shoulder on a charcoal smoker recipes"
BARBECUED PORK SHOULDER (BOSTON BUTT) RECIPE - FOOD.COM
I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 611.5 per serving
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 611.5 per serving
- Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.
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SMOKED PORK COUNTRY STYLE RIBS - LEARN TO SMOKE MEAT WITH ...
Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they’ll be ready for dinner.
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SMOKED PORK COUNTRY STYLE RIBS - LEARN TO SMOKE MEAT WITH ...
Smoked pork country style ribs are usually cut from the pork butt and since they can get done in about 4 hours, they are a great option when you are trying to get food on the table in a relatively short period of time. You can put these on just after lunch and they’ll be ready for dinner.
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Calories 550 kcal per serving
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HOW TO SMOKE A PORK BUTT / SHOULDER : 7 STEPS (WITH ...
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HOW TO SMOKE PULLED PORK IN A PELLET SMOKER - PIONEER ...
Load the pellet smoker up with pellets completely. Then turn it on and preheat the smoker to 250 degrees. Once the smoker has come up to temperature, place the pork shoulder or pork butt on the grate, fat side up if there is a fat cap. Make sure the pork has been coated in the dry rub before placing it in the smoker.
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HOW TO: SMOKED PORK SHOULDER ON A PELLET GRILL | KINGSFORD®
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SMOKING PORK SHOULDER AT 200 DEGREES: HOW LOW IS TOO LOW ...
Smoking Pork Shoulder at 200 Degrees. Pork shoulder should smoke at a rate of 2 hours per pound at 200 degrees. Since all large cuts of meat cook at different rates, it’s important to keep an eye on the thermometer as the pork climbs above the 160-degree mark.
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This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your …
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