Smoked Pork Shoulder (Pork Butt) Recipe
Smoked Pork Shoulder - This recipe and method produces a juicy, tender, perfectly smoked pork butt/shoulder EVERY TIME!
Servings: 16
Calories: 249kcal
Ingredients
- 8 Lb Pork Shoulder (Butt)
Memphis Dry Rub (makes .5 cup):
- 1/2 cup Paprika
- 1/4 cup Chili powder
- 3 tbsp Kosher salt
- 3 tbsp Black pepper
- 3 tbsp Brown sugar
- 2 tbsp Smoked paprika
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 1 tbsp Dried oregano
- 1 tbsp Cumin
- 2 tsp dry mustard
- 1 tsp cayenne pepper
Instructions
- Brine pork shoulder for 18-24 hours
- Pull pork from brine, allow to rest for app. 1-2 hours
- Apply a liberal amount of mustard, coating the entire surface of the meat
- Apply a liberal amount of rub, rubbing or patting it into the meat
- Wrap and leave overnight
- Smoke at 225-250 for 6 hours
- Pull pork from grill, wrap in paper or tin foil. If tinfoil, allow some moisture to escape by not completely sealing it
- Return to grill, continue to cook for 6 hours at 225-250
- Using a meat thermometer, remove cooked meat at 195-200 degrees and allow to rest for 30 minutes to an hour before shredding.
Notes
Prep time is indicated at approximately one hour. This does not include the time to brine the pork if you decide to do that. Please read the entire recipe.
Rub recipe makes enough rub for appx. 4 pork butts.
Remember to smoke to temperature, not time. The size of the butt, ambient temperature, and humidity all can affect cooking time.
Nutrition
Calories: 249kcal | Carbohydrates: 9g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 1480mg | Potassium: 695mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3266IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 4mg