Slow smoked pork shoulder. For this recipe, I started with a whole pork shoulder. Today I’m smoking the whole shoulder on an Ole Hickory MM.
I start by trimming the whole shoulder from 20lb to around 18lbs. I remove most of the skin and fat and anything that is a barrier to the bbq meat.
To season this whole pork shoulder, I start with a simple AP season, apply a layer of mustard slather and finish with The BBQ Rub. Next I inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour while the smoker comes up to temp.
I smoke this whole pork shoulder at 225-230 degrees. For a whole shoulder it takes 1hr per pound – so expect a 17-18 hour cook. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. At that point I wrap the pork shoulder and cook until it hits 192 internal.
Once the pork shoulder hits 192 internal, I unwrap it and apply The BBQ Sauce as a glaze. I allow the glaze to set on the bbq shoulder while it come on up to the 195-198 internal temp I’m shooting for.
Once the glaze has set on my smoked shoulder, it’s time to pull it and serve the bbq pork.