Smoked Pork Shoulder (Butt)
Smoked Pork Shoulder - This recipe and method produces a juicy, tender, perfectly smoked pork butt/shoulder EVERY TIME!
Servings: 16
Calories: 218kcal
Ingredients
- 8 Lb Pork Shoulder (Butt)
Memphis Dry Rub (makes .5 cup):
- 1/4 cup paprika
- 1 tablespoon packed dark brown sugar
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
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 193-195 degrees and allow to rest for 10-15 minutes 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.
Nutrition
Calories: 218kcal | Carbohydrates: 3g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 543mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 891IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg