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How to Smoke a Pork Shoulder in an Electric Smoker

Do you know how to smoke a pork shoulder using an electric smoker?

If you love smoked food, then it’s a good idea to have your own electric smoker. Using an electric smoker can make the cooking process mess-free. It will also help you to create a great tasting smoked pork shoulder.

But, aside from having an electric smoker (find out best electric smoker), you must also know the proper way of preparing and cooking pork shoulder.

The Right Way of Preparing a Smoked Pork Shoulder

Preparing a Smoked Pork Shoulder

  1. The first thing to consider if you’re planning to smoke pork shoulder is to buy the right size of about 8 pounds. It’s quiet difficult to smoke larger size because the outer part of the meat may dry out or burned soon while the inner meat isn’t yet done.

Likewise, it would also take longer time to smoke larger pork shoulder. You must also use good barbecue mop during the smoking process. This will help to tenderize the meat and make it moist and flavorful.

  1. The night prior of smoking your pork shoulder, you should rub it with yellow mustard. Letting it sit overnight will make the rub absorb into the meat. You can also add brown sugar to add flavor to your rub. It will also produce a nice appearance to the outer part of the pork shoulder.

After applying the rub, wrap the pork shoulder in plastic wrap and chill it overnight.

  1. An hour before you smoke the pork shoulder, you should take it out the fridge. This way the internal temperature will be closer to room temperature. Thus, smoking time can be reduced.

Related: Adobada Mexican Marinated Pork Recipe You Have to Try This

Cooking the Pork Shoulder

Cooking the Pork Shoulder

After preparing the pork shoulder, you should know the right way of smoking it.

  1. The ideal time to smoke a pork shoulder is at 250 degrees Fahrenheit. But, make sure that the pit reaches its operating temperature before putting the pork shoulder on it. Let it smoke for an hour.
  2. After an hour, you can apply a mop to the pork shoulder. Make sure to keep the outer part moist throughout the smoking process. It’s a good idea to use a spray mop.
  3. To ensure that the thickest part of the shoulder is well done, the internal temperature should reach 180 degrees Fahrenheit. You can use a digital thermometer so that you can do other things while waiting for the meat to be done.
  4. Wrap the pork shoulder in aluminum foil after 6-7 hours of smoking. This will keep the moisture level, thus achieve the best results.

It can be difficult to smoke the pork shoulder in an electric smoker and achieve the best results especially if it’s your first time to do it. You can increase the internal temperature higher at about 190 degrees if you want your pork shoulder easier to pulled.

Smoking a pork shoulder perfectly will make it literally fall apart. You can shred it by using forks or bear claws.

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