Between these two extremes is where I usually spend the better part of a day and night. I'm smoking on the middle rack with a pan on the bottom rack to catch the juices to add back in when I shred. Seal the bag squeezing as much air out of the bag as possible. 1Strip your pork of its silver skin, then cut away any extra fat and stringy bits of meat. Juices from the aluminum pan's bottom should be poured into a liquid measuring cup, where the fat on top can be skimmed off. Here are some tips and tricks that can help you get it just right: Yes, it all begins with the right cut of picnic shoulder. Come check out my tried and true method along with my 8 pro tips for the best smoked turkey! My love of great barbecue inspired me to curate this site as a resource for all my like-minded fellow pitmasters out there. A cheap domestic brand should work just as well as a fancier label, but you can experiment with whatever light ales or lagers you prefer. See my full disclosure and privacy policyhere. Save these for the cooking process. The beer-can chicken craze gave way to a host of copycats, from root beer-can chicken to Dr. Pepper chicken. Alternatively, you can bring the water and cider or juice to a boil, adding salt and sugar and combining until dissolved. Bark on the exterior of the meat will give attractive color, texture, and great taste when youve pulled the pork. Move in the same direction for the entire procedure to ensure even coverage. A lot of people are concerned that leaving their meat for up to 24 hours submerged in brine will actually result in over-brine. It goes well with so many things, but my favorite side dishes are: You may also be interested in roasting a Boston Butt perfectly in the oven: Filed Under: From Scratch Recipes, Homemade Food From Scratch Recipes, Meats, Our Farmhouse Tagged With: smoked pork butt, smoked pork shoulder, Just tried this out and oh my goodness!! Before you begin preparing your smoked pork shoulder on a Traeger, youll need to make sure you have some of the required equipment. If youve injected the pork properly, theres no need to repeat the process once the meat hits the smoker. of kosher salt more or less, depending on size of pork shoulder. Most of the butts I have had from the store are already full of solution when you get them. If you cook a Pork SHoulder too hot or too fast it will be tough, and not so good. This cut of pork is referred in different names. Im currently wearing long pants and long sleeves and kind of wish the heater was turned on but it just feels wrong to do that in JUNE. I brine in frozen concentrated OJ, lime juice, apple juice and salt (1/2 cup per gallon of brine) and it always turns out delicious. You can pour it slowly over the meat, or dab it on with a brush or towel. 2. Sign up to receiveGood Life Eats Email Updatesand never miss another recipe! Cook till the internal temperature reaches 200 degrees F. Yes! Here are a few of my favorite Traeger Grill Recipes besides this Smoked Pulled Pork Recipe. What you can do to avoid wasting the meat and your time, is to make sure to properly plan your time ahead. If you are short on time and have less than a day to prep your pork, however, I would suggest that you go with a wet brine. You dont have to inject pork shoulder or Boston butt in order to have a great barbecue. But oh boy this was so dang good! It only makes sense to take the time to do both. Here are some of the things that you will need for various pork shoulder brine recipes: I have always made brine with kosher salt and I suggest that you do the same as well. Creamy mayo, celery, onion, hard-boiled eggs, and of course plenty of potatoes make up this recipe. If you dont have a Traeger, aim for around 160 degrees F. Insert the thermometer probe into the meat, avoiding bones and large fat deposits. I did this exact recipe and it took 13.5 hours smoking time. Don't lift the lid: Heat and smoke escape every time you lift the lid. The guests wont be disappointed. Sorry about that. In this article, we will cover whether it's necessary to brine pork shoulder. When the pork has reached 210-215, remove from the smoker and transfer to a clean baking sheet. Heres a quick overview of the tips Ive shared in the post below. Brining is a slower process. Best of luck with your latest creation, and happy grilling! Table salt is the most popular one and is made up of tiny granulated crystals that resemble sand, while kosher salt is made of large, flake-like crystals. On average, a cut that is between 6 and 8lbs is a good size for brining. Read on! As the salt and spices penetrate deep into the food, the flavor does not depreciate even after it is smoked. Brine liquid should not be thrown away. A bribe of salt, brown sugar, apples, and of course water makes a great brine for pork. Ill break down the smoking process we use. Save my name, email, and website in this browser for the next time I comment. Juicier food: The piece of meat absorbs the maximum amount of water during the brining process. I prefer to use a rub that includes salt, crushed and ground peppers, paprika and, sugar. This post contains affiliate links, which means I make a small commission at no cost to you. A brine will keep your pork shoulder or pork butt moist. Most bourbon injections contain just 2 simple ingredients: bourbon and brown sugar. After 4-6 hours, you should see a nice crust on the outside of your smoked pork shoulder! Its friendlier and more precise than using the smoker which youre getting no benefit out of anyway since its all wrapped in tinfoil, Your email address will not be published. Mix the hot water, salt, brown sugar, and peppercorn in a container big enough to hold the pork shoulder and the brine. #14. The common additions are peppercorns, rosemary, garlic, and bay leaves. If you want to add flavor, inject it. For more yummy recipes, be sure to check out the full archives in the Recipe Index. If using powders stir until they are dissolved. Smokers should be preheated with the lid closed for 10 to 15 minutes at 225 degrees Fahrenheit before being used for cooking. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. Use a paper towel to dry the meat. Well, I like both. If the answer is yes, it is absolutely time to stop doing that. This cut doesnt contain quite as much intramuscular fat, and its better to remove the skin before cooking the meat if youre going to be shredding it afterward. Place in the refrigerator, uncovered, for up to 24 hours. Put a wire rack in the middle of your smoker, then place the pork shoulder or Boston Butt Roast FAT SIDE down on the rack in the smoker. Mix together the cider, vinegar, water, Worcestershire, and spices in a small bowl. Unfortunately, there is no recipe or cooking technique that will improve the smell or taste of spoiled meat. Because the root beer has a complex flavor profile on its own, theres no need to doctor it up too much when using it as an injection ingredient. Apply a liberal amount of rub, rubbing or patting it into the meat. Enhanced flavor: Brine helps meat to soak the fluid along with the salt and seasoning. Third, pat the rub firmly with an open hand rather than rubbing it. I'm so glad it was a hit! Meat was cooked perfectly. This is the timeline that I usually follow: I put it in brine on Friday evening and refrigerate overnight. Nevertheless, I do find that a dry brine can be easier to work with and involves less hassle. This post may include affiliate links. However, the pork butt is taken from higher up on the foreleg. Start by getting a large bowl that will fit the brine for the pork shoulder. However, if you decide to go for it, you can use any of the pork shoulder injection recipes weve included below. 4-5 pound of meat either Boston Butt (which I prefer) or Pork Shoulder Roast, And *optional One tablespoon of garlic powder, In a large bowl dissolve your salt and sugar in the 10 cups of warm water. Mix well and inject into the meat as directed in How To Inject Pork Shoulder, below. Mr_Zero 11 yr. ago I agree. 6) Different Temperatures Do Different Things. Make sure the meat is submerged completely. Most of your recipes contain apple cider or apple juice, you also have a beer recipe. Pork shoulder is sold with the bone in and with the bone removed. 1. These ingredients, some of which were in our brine, are applied here at this point, to further enhance our meat. Cook by temperature, not time. That way the mean doesn't start refrigerator cold. Stir them all together until they dissolve. Hi, sorry that it took so long for you. Once the salt and sugar are dissolved, get yourself a receptacle for your meat. A well-made brine can help you accomplish this goal. Be sure to brine your meat for an appropriate length of time considering the weight of the pork shoulder . Let your pork shoulder smoke for 2 hours at smoker temperature of 225 degrees F, then add more pellets if needed and smoke for 2 more hours. Though once during the day we had a strange flare up with some flame so ever since then I don't really recommend smoking while asleep because you just never know if something could happen that would cause a danger/fire. Even though this cut of pork is called different names, the process of brining it is the same for all of them. While experts are divided on this issue, we dont think injecting it sooner will make a great deal of difference. Welcome to the party! We typically use Oak, Hickory, Apple, or a combination of pellets for our wood, and set our Traeger to the "smoke" setting (around 150-160 degrees F). Notes On Pork Shoulder I usually put the pork on first thing in the morning (around 5 or 6 am) in order for it to be done by dinner. Score the pork before smoking. This recipe includes a dose of lemon juice as well. Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. In most cases, the mixture for brining is just table salt and water. Don't make panic induced adjustments: Meat can often experience a temperature stall. Dont make the mistake of impatiently increasing the heat. We would suggest a ratio of 2 parts bourbon to 1 part sugar, but some recipes call for a 1-to-1 ratio. This is one of our most basic injection recipes. on the outside of your pork shoulder! I used this recipe along with your Homemade Southwestern Pork Rub. I never brine pork butts. As such, it has a higher level of fat. After drying it with paper towels, put the pork shoulder on a large baking sheet. In order to ensure that all of the ingredients dissolve, stir vigorously. When purchasing your pork shoulder, look for one that is pink in color and has some marbling (that marbling is the fat that gives the pork so much flavor). In our familys opinion, it is simply the best potato salad! Made with just salt, water, and herbs, your tender and tasty smoked pork will be your barbecue's showpiece. Brining a pork shoulder before you put it in your Traeger helps the meat to retain moisture that is often lost when meat is exposed to long cook times. As an Amazon Associate I earn from qualifying purchases. Theyre super simple to whip up and contain only 4 ingredients! The fresher the better. Place the pork shoulder in a bag or container and then cover with liquid. Should You Brine Pork Shoulder Before Smoking? Any idea what could cause this and how to remedy? SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Perhaps your pork shoulder was a lot larger than mine? temp reached 205 deg. Regardless of your method of cooking, you want an internal temperature of 160F. Dont ask me why the word Butt was ever used for these whole pork shoulder roasts, the Ham is actually the butt of the pig! If you arent able to start your smoker early enough to get the pulled pork done in time for your meal, you may consider cutting it into 2 smaller pieces. I have also found a dry rub to offer up more flavorful meat. Place the pork in the brine, cover, and refrigerate for 24 hours. If possible, use a root beer that uses cane sugar in its recipe, rather than high fructose corn syrup. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. The smoky-sweet taste of bourbon brings out all the classic flavors of traditional barbecue. Put the ten cups of water, the salt, and the sugar in a large or medium bowl and stir to combine. ThisCilantro Lime Broccoli Slawis a tasty alternative to the traditional summer coleslaw recipe. So, 1/4 table salt will actually make the mixture more salty than when using 1/4 kosher salt type. It also improves the texture in ways that a dry rub alone cant accomplish. A pork shoulder brine can help to maintain the moisture in the meat throughout the cooking process. The best tool to use is an injector gun, especially if you use this technique more than a few times a year. Affiliate links / Images from Amazon Product Advertising API.

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