I don’t even know what it is about smoked pork, but golly is it delicious. Pork shoulder has plenty of fat on it to make this smoked …
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Smoked Pulled Pork Shoulder Recipe with Dark Bark
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I have used this recipe now 7 times and have a 100% success rate. Thank you thank you thank you!!!
Hi Buddy. Just wanted to thank you for the inspirational bbq! I just put my 7 pounder on the trae. Please come check out my it: beef_ribs2023
I love your recipes however… Just thought you'd like to know that the recipe itself on your website is missing the step where you increase the smoker temp to 275⁰F after you've wrapped the butt in foil. I imagine if anyone tries this recipe as written, it might skew the cooking time since it will most likely take longer to reach the internal temp of 200-205⁰F.
I have tried to smoke a few things and failed. I followed this recipe to a T on my gas grill with a smoke box and it turned out absolutely phenomenal. Best thing I've pulled off my grill to date. You have a new subscriber
Holy smokes! My family loved this recipe! Thank you so much for the detailed instructions. Quick heads up, you linked your cheese cake recipe on the notes section, but I found it when looking around your site.
Did you put it in fat cap up or down?
Is there a science to taking it up to 200 degrees even though pork is done at 165 degrees? I smoked it for 10 hours and it was only up to 174 degrees—one turned out great the 2nd one right beside it turned out tough. Guessing might have been the cut itself but also wondering if it was only getting it up to 174 degrees?
smoked mine for 11 hrs then wrapped in foil and let sit for a half hr then put in frig for.a cool down, some of the meat was a little too soft and there was a lot of fat. Luckily I bought the shoulders at Costco and smoked 2. Other than being quite fatty I’m now hooked on the bark. For my 1st one I’m really happy. I even cut dried and split my own apple chips. Thanks for direction. Made or doctored up some barb sause with some heat and some glazed finely chopped glazed onions.. I’m in heaven, so are my dogs. Again thanks for some direction. Wayne from Montana
Looks great as always chef. I’ll definitely give this a try! Thanks for sharing your recipes and techniques!
There used to be a guy with a BBQ pit behind his pickup truck selling pulled pork sammiches for a buck. I love pulled pork because it's so versatile and sometimes pulled pork on a bun is all it takes 🙂
Can you also cook at 225 or 275 till wrapping? Having you experimented with both? I did a picnic this weekend and it was good but felt it needed salt or sauce to really improve the flavor. Was thinking about injecting.
You're a chef but don't seem to understand how dry brine works? Also water/moisture doesn't equal what people think of as juicy…thats just rendered fat and connective tissues. Also lose the stupid fucking hat. Literally everything you've said is wrong. Wrapping is literally just braising your pork into a mush, not tenderizing. Why are you perpetuating bullshit?
Great BBQ doesn't need sauce.
Can we use powder instead of granules?
anyone still
in this thread??
Did he do fat cap up?
That was pornography. Yum.
What about rotating it every couple hours to let it cook evenly?
Billy, you're a classically trained chef – you should know that dry brining (salting ahead of time) will actually increase the moisture content of your pork butt – not dry it out. Get with it!
Hey Billy, I gave this recipe a try today.. 10.5 hours as I had a stall that I just let it work through. The results were more than fantastic, I even got compliments from my wife. Thanks for a great recipe.
Was surprised by your statement about long salt brining taking out the moisture it’s not right, it’s backwards. Doing it a longer time helps it retain moisture. The first part of diffusion takes the salt from the surface to the interior. The moisture that first was drawn out of the meat is reabsorbed to offset the shift in salt concentration from surface to interior, leaving you with a seasoned piece of meat that will now improve its moisture retaining during cooking.
Seems like the spray moisture kills the bark?
When science meets art
I tell you what, after about smoking a pork shoulder about 10 times now, I am less and less of a fan of wrapping, as no matter what I try, it ends up steaming the bark and transforming the deliciousness to soggy gunk. I have tried altering the amounts of liquid that I add into the wrapping, and removing/trimming a ton of fat before I ever put it on the smoker. Any tips or tricks y'all have found?
Did the pork but come out amazing smoked for 9 hours. Your video is easy to follow lots of go info.
Thanks
yep. confirmed. amazing
We are so impressed on so many levels, chef. We love your "tableside mannerism". You professionally presented this in simple layman's terms. Thank you for your demeanor and your expertise. Our smoked pork came our marvelous.
This is all fat cap up right
Haha, I missed the part where you wrap it for another 3 hours, might be a late dinner tonight 😂
Aren't you a little too old to wear a hat that way? Just sayin… im sure everyone is gonna complain about this comment… we need to hand out the bubble wrap and participation trophies
First time smoking anything in my life. Have had a shoulder on for 10 hours now & we’re almost at 200. Can’t wait
I tried this recipe and it’s great I love it
Salt absorbs into muscle cells when the sodium concentration outside of a cell is higher than inside of the cell. But in order for it to migrate into the cell it must also draw in water. Salt should help retain water.
I’m going to try and trap the fat drippings to add to the bbq sauce
I took the liberty of adding 1 part brown sugar and 1/4 part cayenne pepper to the seasoning rub for my own rendition of this pork shoulder, and my family loves it. Thanks for the strong starting point, Chef. Never smoked a shoulder before today but there will be many more hereafter!
Doing this tomorrow morning!
Using the thin coat of Dijon mustard can you taste the horseradish from it at all? I know you can use regular mustard too but was just curious because my wife doesn’t like the taste of Dijon/horseradish. Happy wife happy life kinda thing.. lol
Recipe is solid and great results will surely happen. While I agree overnight seasoning won't help season the shoulder and you can skip that step, dry brining for over 24 hours and as many as 48 will draw the moisture out to the surface and then eventually back in and carry salt with it straight to the center of the shoulder. I've had amazing results
For anyone curious. The point of a 24 hour salt dry brine is to get salt penetration into the meat. Which gives a deeper salt flavor and actually tenderizes the meat.
I enjoyed watching you. Nice presentation my friend. I will try this tomorrow.👊🏻
I am doing mine now, I am at 150*, I did a small shoulder 5.5 lbs, it already looks amazing. I seared mine in a pan first on all sides, the garage smells amazing, I sliced some zesty dill pickles for some crunch, and I will toast the buns, can not wait for this.great video.
Ok, started with a 4 lb shoulder boneless. Didn’t make it to 205 but to 194. Mine stalled at 170 and I wrapped it at that. This was soooo good. Used cherry wood. Electric smoker. Also, used cider instead of juice.
What's with all the dandruff and how does it season the food?
Fat side up or down in smoker?
Thanks
Did you lay the pork fat side down or up I couldn’t tell in the video?
Chef Billy, thanks for the recipe. BTW what type of grills gloves are you using? I want to purchase a pair that is heat resisitance.
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What’s the bbq sauce recipe
I followed this recipe to the T. I even made the rub and spritz. I had a smaller piece of pork shoulder though, so instead of following the times, I just went by temp. Slow smoked it until it got to 170-175 (took about 3.5 hrs). Sritzing every 45-60 minutes. Then wrapped it in foil and cooked it at 280 until the internal temp got to 205 (another 2 hrs). Took it off, let it rest for about 30 min.
Best pork shoulder I've ever had! Wife and kids loved it. So delicious.
I guess my smoker is underpowered…if I spritz that many times an hour I will never maintain temp. Once wrapped in Aluminum foil I am assuming that the meat is no longer absorbing smoke…is there anything wrong with the rest of the way to final temp in the house oven?
Score the top about 1 inch 👌 more better the kine brah