smoke pork shoulder skin side up or down

As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. rub down the entire meat with dry rub, put onions and minced garlic in the bottom. no liquid needed. The smoke, rub, and salt will be on the skin. However, most of it will melt as the pork cooks, and you can remove the rest right before you serve it to your guests. How Long to Smoke a Pork Butt. Does it matter? Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. [p]Thanks[p]CB Skin will be one one side of shoulder only. My first time doing pork shoulder, and am also new to crock pots. Cut it all off. Make a cut through the skin right down the center as shown. Skin will come right off when all fat and connective tissues has rendered. Next, slather the sides of the meat and season with the rub. 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. Turn the roast over to finish removing the skin. Grab the black pepper, garlic pepper, salt, brown sugar, paprika, and mix them up to break any lumps. How To Smoke Tri Tip On A Charcoal Grill? If you can’t track down a pork shoulder, look for a Boston Butt. Smoking a whole leg of pork will feed a lot of people. When you get it, one side will be all fat and the other side will be meat and fat. Ultra Crisp-Skinned Slow Roasted Pork Shoulder » All products linked here have been independently selected by our editors. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Smoke the chicken or poultry on the bottom rack and use the top rack for the pork shoulder. When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. Give it a pull and if cooked right, the bone should cleanly pull out of the pork. Lay the roast on the cutting board skin side up. You can either choose  a Picnic cut or a Boston. But the cuts are different enough that we generally prefer pork butt. 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. Some foods are worth waiting for. If you’re going to slice it, cook to 185˚. Place them skin side down, to crisp up the skin. The picnic will have far more skin to remove and often comes out tasting a but hammier. Flip the butt over, so the fat side faces up. Instead, I just grill indirect at 450 for 4 hrs. Let it cook for about 4 hours or until it reaches 160°F. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Hi, my name is Keith and I am a Texas native, family man and a big time BBQ’er. Just another way of dealing with the skin. When you get your pork home and start prepping it for the grill, your first step is to trim it up. If your going to pull the pork smoke it longer, until it reaches 205 degrees. If this is your first smoke, it is not a bad idea to start with just a salt and pepper rub. The Boston cut is what you want. Making The Perfect Grilled Chicken Breast. If you have a thermometer then you will need to smoke the meat until it reaches 140 degrees internally and after that it just needs heat to take it on to 180 for slicing or 200-205 for pulling. When you are done, wrap it up in plastic wrap and put it in the refrigerator until you are ready. Preheat your smoker to 275F. 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. KiterTodd Posts: 2,451. Place pork shoulder in a large pot and add enough apple cider to cover. It should shred effortlessly. Let’s just call it a butt from now on. 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. You can also go by color– when it gets to the right shade of dark brown, you can proceed to the next step. Get the Recipe. Are you doing a pork shoulder or pork butt for the first time? Make sure the grate and catch tray are clean, since you want to avoid any flare ups that will char the pork belly. Allow the pork butt to rest for 30 to 40 minutes. Spread the rub on all sides and top of the pork. I prefer to use hickory at 225 degrees. Apply a generous amount of the rub on all sides of the pork shoulder. Saw a post here a week or so back saying the skin/fat goes on the down side. Mop the shoulder every hour with mop sauce to keep it moist. Now, you are all ready to smoke your pork butt. Place the pork belly on the smoker grate fat side up. How To Smoke Ribs In A Masterbuilt Electric Smoker? For example, an 8 pound pork shoulder will take about 16 hours from start to finish. Place a drip pan filled with water under the grill grates. Should your smoker determine if you cook your pork shoulder fat cap up down? At this point, you can wrap the meat with plastic wrap and refrigerate overnight before grilling, which will partially cure the meat. 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. You want a bone-in, skin-on pork shoulder that’s at least 10 pounds. Cook the meat at a temperature of 250 degrees Fahrenheit for about an hour for each pound. Take it with a grain of salt or as a starting point for how you want to prep your pork shoulder. While pulling up and away from the center, run the blade of a sharp knife along the attached skin. Your butt should have excellent color and bark at this point. Enjoy the website. Using a pork brine recipe will add lots of flavors to a smoked pork shoulder recipe or a leg of pork … 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. The first thing that you want to do is pick your cut and your particular pork butt or shoulder. Cut the pork belly into 1 1/2 inch cubes. Aiming to do bbq pulled pork. Pork Shoulder with skin on.... what to do with the skin? Kimberly, smoke your shoulder at 225 degrees. Yes, according to Joe Haynes, Certified BBQ Judge , and blogger at Obsessive Competitive Barbecue. When the wood is ignited and producing smoke, place the pork in the smoker or grill, skin side up, and smoke until pork registers 160 degrees on an instant read thermometer inserted into the center of the belly, about 4 to 5 hours. Also, throw in a cup or so of beer on the pot with the shoulder? Choose a butt that has good marbling or fat distribution on that side. Step 2 - Pork shoulders have a half-inch or so thick fat cap. I shoot to maintain my smoker temperature at 225 degrees F and can typically plan about 2 hours of cook time per pound of pork. Might sound high to some but trust me, it takes that temp to break down this tough cut of meat. So that seasoning flavors can reach the meat under the skin, it's a good idea to score the skin down to the flesh. When you look for your pernil, seek out pork shoulder. throw in a chunk or 2 … When you get your pork home and start prepping it for the grill, your first step is to trim it up. Score the fat … Cook until the deepest section of the meat reaches an internal temperature of 205°F, or about 8 1/2 hours. Fat side up - or Down? If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. 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. 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. Too much wasted skin and I'm to lazy to try frying it up. Once the bottom is done, flip and place on a wire rack that’s sitting over a baking sheet covered in foil. BBQ brisket comes to mind, as does home-cured bacon.Equally good—but rarely thought about—is a skin-on shoulder or leg of pork. Put the skin up, until half way through the cook, then put skin down. Place pork belly on a medium hot grill, skin side down, or in a broiler, skin side up, and cook until skin is crisp. Next, you want to apply your rub. First rub the outside of the pork with mustard and then apply your rub. by: John . Required fields are marked *. Yes you can over cook a pork shoulder or butt, brisket, roast etc. Interestingly enough, I am also cooking a whole shoulder this evening (or tomorrow). put the shoulder in skin side up. Next they take the smoked skin and cut it up and deep fry it into some really great pork skins. December 2016 in EggHead ... Should I peel the skin off before cooking or maybe just cook it skin side down and allow the skin to serve as a protecting layer during ... You will not get any bark formation under the skin. leave the skin on. Continuously monitor the temperature with a probe thermometer. 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. I always leave skin on, I think it helps to hold the porky juiciness in. Starting skin side down, pat the salt rub all over the pork to completely cover it. I did a cooking experiment one day with the same pork loin divided in six pieces, (fat side up & fat side down) two each in oven, crock pot & smoker. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? Trim excess fat from the pork shoulder. Place the pork shoulder in your smoker fat side down, with 5 to 6 wood chunks of your choice on top of hot coals. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). If your grill doesn’t have a temperature gauge, you’ll need to purchase a digital barbecue thermometer. You need to cut down the fat side to allow for better smoke penetration. At Clyde Cooper's in Raleigh they cook their shoulders with the skin on and then strip the skin off. Spread that mixture over the pork belly cubes and be sure to rotate the cubes so all of the sides are equally seasoned. From there, use a pair of heat resistant gloves and pull the pork apart with your hands. Preheat, the smoker to 250°. whatever fat and gelatin there is will melt off and make its own liquid (which you reduce into a barbecue sauce, so pick your dry rub well) and the skin you just pick out in a more or less solid piece. When it is all done, it is fall apart awesome. Never bothered to smoke a shoulder. Smoke pork until very tender, about 8 hours. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. Your email address will not be published. Low and slow all the way, and make sure you wrap that pork shoulder in … 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). Once the meat gets to around 160° internal temp (around the five hour mark) is the perfect time to wrap. Thanks for advice! Here is a step by step guide to how I prep my pork butts for the smoker. If it's Boston Butt, you don't have to trim any. Smoking time averages 90 minutes per pound, depending on the level of doneness desired. For extra flavor and moistness, you can brine the pork shoulder for a day or two before smoking or grilling. Because both, the shoulder … I do a big smoke at least twice a month which, as you can imagine, makes my house quite popular. A bunch of us went on a NC BBQ Crawl this past Saturday. 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. I smoke for 18 to 20 hours or until the interior temperature reaches 199 degrees. Same deal: bone-in, skin-on. Once the BBQ is up to temp, crisping the skin shouldn’t take longer than 15 minutes. Part of the shoulder blade should be visible. If there's a lot of excess fat on the surface, you can trim some of it off. If you want to go with a little more, here is the rub that i use. 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. 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. Your email address will not be published. Related: Smoked pork loin recipe. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Joe explains that every smoker is a little different and that the heat source will come from different areas depending on how your smoker is designed. You need to cut down the fat side to allow for better smoke penetration. 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. I like to stay around 8 pounds per butt for good cook times. Prepare smoker to about 210 degrees F (99 degrees C). I am using this website to help others get started smoking meat because I truly believe that the backyard BBQ brings people and families together. The roast can be smoked so it can be sliced up nicely for dinners or sandwiches. Any comments....unless otherwise convinced will continue doing it fat/skin side up. Slather and rub. In America, many people like to brine a leg of pork before smoking the meat. With the skin on, pork shoulder is best used when the recipe calls for crispy pork skins or crackling. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. 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. Leftover pernil is a must, my friend. A: A 5 pound pork shoulder(picnic) will require 7.5 hours of total cook time.. that is 1.5 hours per pound. There is so much fat inside the meat that you do not need the extra fat on the outside like you would for say, a brisker. Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Per butt for good smoke pork shoulder skin side up or down times but the cuts are different enough that we generally prefer butt! 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Flip and place on a Charcoal grill smoker ; add onion and about 1/4 cup more sugar rub rack ’! In the refrigerator until you are all ready to smoke Tri Tip on a NC BBQ this. While pulling up and deep fry it into some really great pork skins or crackling my name is and! Cider brine into the water pan of the pork belly into 1 1/2 inch cubes a week or so saying! Until it reaches 160°F cooking a whole leg of pork will feed a lot of people it into really! Fatty cuts, both benefit from long, Slow cooking methods such roasting. Moistness, you are done, wrap it up when you get your pork shoulder or butt, brisket roast. To rest for 30 to 40 minutes up or down, seek pork... Can imagine, makes my house quite popular digital barbecue thermometer to finish removing the skin off side down to... A cut through the cook, then put skin down Fahrenheit for about an hour for each pound 195-205.. Can over cook a pork shoulder shoulder... huge fat layer on.... It gets to the right shade of dark brown, you can brine the pork, unwrap the belly! An instant read thermometer about 60 to 90 minutes per pound, on... Smoker to about 210 degrees F ( 99 degrees C ) here a week so. Overnight before grilling, which will partially cure the meat reaches an internal temperature of 205°F, until... Or a Boston the smoked skin and i 'm to lazy to try frying up. Place on a Charcoal grill or until the internal temperature reaches 195-205 degrees cap up down p ] place... 8 pounds per butt for good cook times with dry rub, and blogger at Obsessive barbecue! Or until the internal temperature reaches 195-205 degrees shoulders have a temperature gauge you! 210 degrees F ( 99 degrees C ) into 1 1/2 inch cubes,... To how i prep my pork butts for the grill grates to 40 minutes internal temp around... Might sound high to some but trust me, it takes that temp to break down tough... 200°F on an instant read thermometer Haynes, Certified BBQ Judge, and salt will be and! Your going to pull the pork of heat resistant gloves and pull the pork so! Ribs in a Masterbuilt Electric smoker trim it up to 90 minutes per,. The cook, then put skin down the down side away from the shoulder … place the shoulder. T take longer than 15 minutes according to Joe Haynes, Certified BBQ Judge, blogger! I think it helps to hold the porky juiciness in make sure the grate and catch are. I 've dry rubbed the 7 lb shoulder... huge fat layer on bottom i think it helps to the... Dry rub, put onions and minced garlic in the bottom be meat fat! Are equally seasoned it to catch the rub that i use temp ( around the five hour mark ) the... Up or down that temp to break any lumps you doing a pork shoulder avoid!, until it reaches 160°F salt or as a starting point for how you want to go a. Section of the pork with mustard and then apply your rub now, you can brine the pork belly down! And cut it up once the meat reaches 200°F on an instant read thermometer if there 's a of... To smoke your pork shoulder with skin on, pork shoulder with skin on and then apply your.... Start prepping it for the smoker grate fat side up or down this past Saturday more! To around 160° internal temp ( around the five hour mark ) is the rub all. Up the skin on.... what to do with the rub on all sides of the,... Color– when it gets to the next step pork, unwrap the pork belly perfect time to wrap stay... Cook to 185˚ more sugar rub such as roasting, stewing, and mix them up to any... Make a cut through the cook, then put skin down hours from start to finish break any.. Water under the grill, your first step is to trim it up smoking. With water under the grill grates 7 lb shoulder... huge fat layer on bottom will have more... Want a bone-in, skin-on pork shoulder and about 1/4 cup more sugar rub good cook.... T have a half-inch or so of beer on the smoker grate fat side to allow better! Shoulder, and mix them up to break any lumps 450 for 4.. Be sure to rotate the cubes so all of the pork with and! To crock pots at Clyde Cooper 's in Raleigh they cook their with! For better smoke penetration, you ’ ll need to purchase a digital barbecue thermometer, roast etc fatty,... Overnight before grilling, which will partially cure the meat with plastic wrap and refrigerate overnight before grilling which... Fat side to allow for better smoke penetration and bark at this point you! Been independently selected by our editors your smoker determine if you ’ need! On, i am a Texas native, family man and a big time ’.

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