WOOD FOR SMOKING PORK SHOULDER RECIPES
SMOKED PORK SHOULDER RECIPE | OKLAHOMA JOE’S AUSTRALIA
Brushed with Dijon mustard, rubbed with barbecue spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Shred it for sandwiches or serve as a main dish with coleslaw and a side of baked beans. Pork shoulder is an ideal cut, especially if you’re new to smoking. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking.
Provided by Oklahoma Joe’s
Prep Time 20 minutes
Cook Time 480 minutes
Yield 8-10
Number Of Ingredients 19
Steps:
- 1. Preheat your smoker to 120°C. 2. Brush the pork shoulder with Dijon mustard. 3. In a medium-size bowl, combine brown sugar, paprika, salt, white pepper, black pepper, onion powder, garlic powder and cayenne pepper. Mix with your fingers to break up any lumps. 4. Generously rub the pork shoulder with the dry rub until covered completely. 5. Whisk together apple cider vinegar, olive oil, salt, black pepper and hot sauce in a saucepan. Bring to a boil and cook for 5 minutes. Set aside. 6. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Cook for about 8 hours until the internal temperature of the meat reaches 95°C on an instant read thermometer. Mop the shoulder every hour with mop sauce to keep it moist. HOT TIP – Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. 7. When the pork shoulder reaches its targeted temperature, remove it from the smoker and cover with aluminium foil. Let rest at room temperature for 1 hour. 8. Shred the pork shoulder using meat claws or pull it apart with your hands, protected by nitrile kitchen gloves. Serve and enjoy.
SMOKED PORK SHOULDER RECIPE | OKLAHOMA JOE’S AUSTRALIA
Brushed with Dijon mustard, rubbed with barbecue spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Shred it for sandwiches or serve as a main dish with coleslaw and a side of baked beans. Pork shoulder is an ideal cut, especially if you’re new to smoking. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking.
Provided by Oklahoma Joe’s
Prep Time 20 minutes
Cook Time 480 minutes
Yield 8-10
Number Of Ingredients 19
Steps:
- 1. Preheat your smoker to 120°C. 2. Brush the pork shoulder with Dijon mustard. 3. In a medium-size bowl, combine brown sugar, paprika, salt, white pepper, black pepper, onion powder, garlic powder and cayenne pepper. Mix with your fingers to break up any lumps. 4. Generously rub the pork shoulder with the dry rub until covered completely. 5. Whisk together apple cider vinegar, olive oil, salt, black pepper and hot sauce in a saucepan. Bring to a boil and cook for 5 minutes. Set aside. 6. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Cook for about 8 hours until the internal temperature of the meat reaches 95°C on an instant read thermometer. Mop the shoulder every hour with mop sauce to keep it moist. HOT TIP – Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. 7. When the pork shoulder reaches its targeted temperature, remove it from the smoker and cover with aluminium foil. Let rest at room temperature for 1 hour. 8. Shred the pork shoulder using meat claws or pull it apart with your hands, protected by nitrile kitchen gloves. Serve and enjoy.
BEST WOOD FOR SMOKING PORK SHOULDER - GRILL MASTER UNIVERSITY
Aug 28, 2018 · Ingredients 8 lbs Pork shoulder roast 1 Cup Dark brown sugar 1/2 Cup Kosher salt 2 Tablespoons Freshly ground black pepper 2 Tablespoons Hot paprika 1 Tablespoon Garlic powder 1 Tablespoon Onion powder 1 Tablespoon Dried oregano 2 Tablespoons Yellow mustard 1 quart plus 1 Pint apple juice or apple ...
From blog.cavetools.com
From blog.cavetools.com
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SMOKED PORK SHOULDER | OKLAHOMA JOE'S®
Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Mop the shoulder every hour with mop sauce to keep it moist.
From oklahomajoes.com
From oklahomajoes.com
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EASY SMOKED PULLED PORK SHOULDER (PORK BUTT) RECIPE ...
From kingsford.com
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SMOKED PORK SHOULDER (PORK BUTT) - THE CHUNKY CHEF
Aug 04, 2020 · GAS GRILL INSTRUCTIONS Fill an aluminum foil pouch with soaked wood chips, seal and poke a few holes in it to allow the smoke to come out. Place pouch of wood chips directly over the heat until you see smoke coming through the holes of the foil pouch. Do not... Proceed with rubbing the pork, then ...
From thechunkychef.com
From thechunkychef.com
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HOW TO: SMOKED PORK SHOULDER ON A PELLET GRILL | KINGSFORD®
Pork shoulder shines when cooked with a blend of fruit wood and hardwoods. Kingsford® Classic Pellets hit the sweet spot with a combination of hickory, oak, and cherry wood. Pork can handle the robust hardwood flavors, while the sweetness of the cherry wood will coax out nuances in different ways.
From kingsford.com
From kingsford.com
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SMOKED PULLED PORK SHOULDER RECIPE (PORK BUTT) - CHEF ...
Jul 12, 2019 · How to Make Smoked Pork Shoulder Preheat your smoker using your favorite flavored wood to 250°. Place a metal drip pan underneath the grill grates and fill it up with water. Make the BBQ rub for the pork shoulder and set it aside. Pull it out from the refrigerator and let sit for 30 minutes. Trim ...
From billyparisi.com
From billyparisi.com
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TRAEGER PULLED PORK (THE BEST SMOKED PORK SHOULDER RECIPE)
Jun 22, 2019 · Place the pork on the Traeger once “Smoke” temp is achieved and close the lid. Cook on smoke for 3 to 4 hours – after 4 hours the meat doesn’t really absorb any more smoke. After 3-4 hours, turn the temp up to 275 degrees and keep cooking until the internal temp of the pork should reads around 210-215 degrees F.
From goodlifeeats.com
From goodlifeeats.com
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SMOKED PORK SHOULDER | OKLAHOMA JOE'S®
5. Whisk together apple cider vinegar, olive oil, salt, black pepper and hot sauce in a saucepan. Bring to a boil and cook for 5 minutes. Set aside. 6. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer.
From oklahomajoes.com
From oklahomajoes.com
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HOW TO: CLASSIC SMOKED PORK SHOULDER – PS SEASONING
This classic smoked pork shoulder is cooked low ‘n slow for melt-in-your-mouth tenderness and the perfect amount of wood-fired flavor. This pulled pork recipe isn’t made for crockpots, pressure cookers or ovens, this is the real deal. With a crisp flavorful bark on the outside and decadent, fork-tender meat on the insi
From psseasoning.com
From psseasoning.com
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SMOKED PULLED PORK SHOULDER RECIPE - TEXAS ORIGINAL BBQ PITS
1. Preheat your smoker using your favorite flavored wood to 250°. 2. Place a metal drip pan underneath the grill grates and fill it up with water. 3. Make the bbq rub for the pork shoulder and set aside. 4. Pull it out from the refrigerator and let sit for 30 minutes. 5.
From texasoriginalpits.com
From texasoriginalpits.com
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SMOKED PORK SHOULDER (PORK BUTT) RECIPE
Apr 25, 2018 · Take the pork shoulder out of the fridge at least 1 hour prior to smoking. Pre-heat smoker and add wood chips to start smoking at 250 degrees F. Smoke the pork shoulder until the thickest part of the shoulder reaches 195 to 205 degrees F. Wrap the pork shoulder in butcher paper or aluminum foil and rest for at least 1 hour. Shred and enjoy.
From saltpepperskillet.com
From saltpepperskillet.com
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SMOKED PORK SHOULDER RECIPE - RECIPEZAZZ.COM
Aug 04, 2013 · A great recipe for the smoker. Depending on what kind of smoker you use, you might have to add fresh wood chips halfway through the smoking process. A tip I got from steel1man is to try and bring the internal temperature of the pork to 190 degrees so it will shred easily.
From recipezazz.com
From recipezazz.com
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SMOKED PORK SHOULDER (PALEO, WHOLE30 + KETO) - THE REAL ...
Jun 09, 2019 · This smoked pork shoulder recipe will give you fork tender pulled pork. A simple rub and a smoker are all you need for the the best smoked pork shoulder!
From hardcrossfit.com
From hardcrossfit.com
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WHAT IS BEST WOOD FOR SMOKING PORK? – TAILGATEMASTER.COM
Feb 27, 2017 · Top Five (5) Woods to use when Smoking Pork: 1) APPLE. Apple wood is very mild with a subtle fruity flavor and slightly sweet. Actually you can’t really go wrong with apple no matter what cut of pork you are using. Apple is delicious with pork loin and I absolutely love it with pork ribs! 2) PECAN. Pecan wood is a great with most types of ...
From tailgatemaster.com
From tailgatemaster.com
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MASTERBUILT SMOKER PORK RECIPES
Pork is the quintessential meat to prepare in a smoker. Pork is milder in flavor than say beef, lamb, or game meat. When pork is cooked in a Masterbuilt Smoker the meat often takes on the flavors of the wood chips used. It is really fine to go with a strongly flavored wood, such as mesquite or hickory.
From mrecipes.com
From mrecipes.com
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WHAT IS THE BEST WOOD FOR SMOKING PORK? HERE IS OUR PICK ...
Jan 17, 2020 · If you’ve never smoked pork before, you might find the task a little daunting. There are so many different types of wood to choose from for your smoker and an endless pit of internet resources and advice available to both emerging and experienced cooks. The issue with pork is that it’s a very particular kind of meat. Creating a well-smoked pork shoulder, loin, or ribs may take a while to ...
From jollygreenproducts.com
From jollygreenproducts.com
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BOSTON BUTT (PORK SHOULDER) – MEMPHIS WOOD FIRE GRILLS
Jan 12, 2010 · Remove pork from the smoker and place on a sheet of heavy-duty aluminum foil. Spray with apple juice, wrap tightly and return meat to smoker. Continue smoking for approx. 2 hours until meat thermometer registers 190 degrees F. Remove meat from smoker, unwrap and let stand for 15 minutes. Remove bone and chop or shred.
From memphisgrills.com
From memphisgrills.com
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BRINED SMOKED PORK SHOULDER - THE MOUNTAIN KITCHEN
Jan 23, 2020 · Keep the pork shoulder cold inside the refrigerator until you’re ready to smoke it. #3 Prep the Pork Shoulder for Smoking. On the day of the smoke, remove the pork shoulder from the brine and pat dry with paper towels. Reserve the brine solution to use in the water pan underneath the meat on the smoker.
From themountainkitchen.com
From themountainkitchen.com
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SMOKED PORK SHOULDER RECIPE | SMOKING PULLED PORK - SMOKE ...
Pork Shoulder Smoking Time 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.
From smokegrillbbq.com
From smokegrillbbq.com
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SMOKED TRAEGER PULLED PORK RECIPE | TRAEGER GRILLS®
If not, overlap the foil pieces to create a wider base. Place the pork butt in the center on the foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt. Wrap the foil tightly around the pork, ensuring the cider does not escape.
From traeger.com
From traeger.com
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