Smoked Pork Shoulder Recipe Masterbuilt

Smoked Pork Shoulder (pork butt) The Chunky Chef

WEBAug 4, 2020 · Fill spray bottle. Fill with a 1:1 ratio of apple juice and apple cider vinegar and set aside. You’ll be spritzing the pork every hour for …

Rating: 5/5(110)
1. Fill hopper of smoker with wood pellets, I usually use applewood, but pecan or cherry would work as well.
2. Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine.
3. Add baking dish filled with water to smoker, on the grate on one side of the smoker.

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Best Smoked Pork Shoulder {Smoked Pork Butt} TipBuzz

WEBMar 7, 2020 · Instructions. Remove the pork shoulder from the fridge to rest at room temperature for up to one hour before smoking. Trim off …

1. Remove the pork shoulder from the fridge to rest at room temperature for up to one hour before smoking. Trim off skin and excess fat if needed using a sharp knife.
2. Make the rub in a small bowl by mixing the brown sugar, salt, pepper, paprika, garlic powder, onion powder and optional cayenne.
3. Spread the mustard all over the pork shoulder with your hands (the mustard helps the rub to stick to the meat). Then spread the rub evenly on all sides. Insert a wireless thermometer probe into the middle of the shoulder (if using).
4. Heat the smoker to 225°F, add water-soaked wood such as apple or cherrywood as needed (note: you may need to add more during smoking).

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