Smoking a pork shoulder is one of my most enjoyable experiences. Actually smoking anything on my Brinkmann Trailmaster is always a memorable way to spend a day.
I tend to use my smoker on weekends because I am a full-time employee during the week. More often than not I tend use my smoker on Sundays because I have errands to run on Saturday and using a smoker is typically an all-day event.
It was on a recent Sunday that I decided to smoke one of the largest pork shoulders I have ever purchased. This one was 7.3 pounds and I think going forward I’m going to try to get at least this size because it came out so great!
This time I also rubbed it the previous day and left it in my refrigerator overnight. I put together a youTube video of that particular Sunday and you can view it below. Part way thought the video I basically fast-forwarded through the end of the cook since it’s basically a matter of waiting for it to reach the proper internal temperature which is around 195 °F. The full cook took roughly 8.5 hours.
Smoking a Pork Shoulder on a BBQ Sunday
(Click on any image for a larger view)
and Brown Sugar and wrapped in foil wrap
Smoking a pork shoulder on that Sunday was definitely one of my best ever. I will always buy the bigger pork butt going forward and will also rub it the previous day to allow the spices to infiltrate the meat.
I hope you too will be able to enjoy the experience of smoking a pork shoulder into a delicious piece of meat rivaling what is served at one of your favorite BBQ joints!
