smoke pork shoulder skin side up or down

Too much wasted skin and I'm to lazy to try frying it up. The picnic will have far more skin to remove and often comes out tasting a but hammier. Never bothered to smoke a shoulder. Smoking time averages 90 minutes per pound, depending on the level of doneness desired. Let’s just call it a butt from now on. While pulling up and away from the center, run the blade of a sharp knife along the attached skin. I do a big smoke at least twice a month which, as you can imagine, makes my house quite popular. Place them skin side down, to crisp up the skin. First rub the outside of the pork with mustard and then apply your rub. I always leave skin on, I think it helps to hold the porky juiciness in. Cook the meat at a temperature of 250 degrees Fahrenheit for about an hour for each pound. Lay the roast on the cutting board skin side up. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? rub down the entire meat with dry rub, put onions and minced garlic in the bottom. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. For these, I got up at 5:30 AM and turned on the smoker (I use a digitally-controlled box smoker), had the shoulder in the smoker at 6 AM, removed the butt from the smoker at 10 PM and let it rest an hour, then pulled it, for a total time of 18 hours. Any comments....unless otherwise convinced will continue doing it fat/skin side up. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. 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. Once the pit is heated up you can go ahead and place the beautifully marinated pork shoulder on the pit with the bone side facing down. You need to cut down the fat side to allow for better smoke penetration. 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. When you get your pork home and start prepping it for the grill, your first step is to trim it up. The Boston cut is what you want. Starting skin side down, pat the salt rub all over the pork to completely cover it. Preheat your smoker to 275F. Prepare smoker to about 210 degrees F (99 degrees C). Give it a pull and if cooked right, the bone should cleanly pull out of the pork. At Clyde Cooper's in Raleigh they cook their shoulders with the skin on and then strip the skin off. It should shred effortlessly. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Place the pork belly on the smoker grate fat side up. When you get your pork home and start prepping it for the grill, your first step is to trim it up. Fat side up - or Down? When you look for your pernil, seek out pork shoulder. Apply a generous amount of the rub on all sides of the pork shoulder. If your going to pull the pork smoke it longer, until it reaches 205 degrees. Some foods are worth waiting for. Instead, I just grill indirect at 450 for 4 hrs. Next they take the smoked skin and cut it up and deep fry it into some really great pork skins. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. Kimberly, smoke your shoulder at 225 degrees. For extra flavor and moistness, you can brine the pork shoulder for a day or two before smoking or grilling. Saw a post here a week or so back saying the skin/fat goes on the down side. Leftover pernil is a must, my friend. Your email address will not be published. Let it cook for about 4 hours or until it reaches 160°F. Aiming to do bbq pulled pork. When you get it, one side will be all fat and the other side will be meat and fat. I like to stay around 8 pounds per butt for good cook times. Does it matter? Cook until the deepest section of the meat reaches an internal temperature of 205°F, or about 8 1/2 hours. 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 you’re going to slice it, cook to 185˚. I smoke for 18 to 20 hours or until the interior temperature reaches 199 degrees. 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. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. 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. Step 2 - Pork shoulders have a half-inch or so thick fat cap. Smoking a whole leg of pork will feed a lot of people. Here is a step by step guide to how I prep my pork butts for the smoker. Related: Smoked pork loin recipe. Once the BBQ is up to temp, crisping the skin shouldn’t take longer than 15 minutes. Place the pork shoulder in your smoker fat side down, with 5 to 6 wood chunks of your choice on top of hot coals. Make a cut through the skin right down the center as shown. Should your smoker determine if you cook your pork shoulder fat cap up down? Might sound high to some but trust me, it takes that temp to break down this tough cut of meat. Ultra Crisp-Skinned Slow Roasted Pork Shoulder » All products linked here have been independently selected by our editors. Take it with a grain of salt or as a starting point for how you want to prep your pork shoulder. Choose a butt that has good marbling or fat distribution on that side. Allow the pork butt to rest for 30 to 40 minutes. 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. Continuously monitor the temperature with a probe thermometer. Skin will come right off when all fat and connective tissues has rendered. Grab the black pepper, garlic pepper, salt, brown sugar, paprika, and mix them up to break any lumps. But the cuts are different enough that we generally prefer pork butt. by: John . My pork belly halves cooked for 4.5 hours at which point they were the color I wanted and about 163 to 168°F in the center. Next, you want to apply your rub. The roast can be smoked so it can be sliced up nicely for dinners or sandwiches. You need to cut down the fat side to allow for better smoke penetration. When it is all done, it is fall apart awesome. When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. Just another way of dealing with the skin. Interestingly enough, I am also cooking a whole shoulder this evening (or tomorrow). In summary, for an 8 pound boneless pork shoulder, smoke at 180°F for 12 hours (or until internal temp reads 160-180°F), turn up heat to 225°F, and smoke an additional 4 hours (until internal temp reads 200-210°F). How Long to Smoke a Pork Butt. Make sure the grate and catch tray are clean, since you want to avoid any flare ups that will char the pork belly. Thanks for advice! Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. Are you doing a pork shoulder or pork butt for the first time? Trim excess fat from the pork shoulder. Same deal: bone-in, skin-on. Place pork belly on a medium hot grill, skin side down, or in a broiler, skin side up, and cook until skin is crisp. At this point, you can wrap the meat with plastic wrap and refrigerate overnight before grilling, which will partially cure the meat. My first time doing pork shoulder, and am also new to crock pots. Spread the rub on all sides and top of the pork. [p]Thanks[p]CB I agree with Bill - fat side up in most all smokers as the water/drip pan below will keep it moist underneath as will the juices from the fat melting off the top. Have done a number of pork shoulders/butts...have always done skin and fat on the upside, Reason being the fat runs down into the meat adding moistness. 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. You can also go by color– when it gets to the right shade of dark brown, you can proceed to the next step. 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