Smoking a Pork Shoulder on a BBQ Sunday

Beginning and End of the Cook!
Beginning and End of the Cook!
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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)

7.31 lb Pork Butt Bone In
7.31 lb Pork Butt Bone In
Pork Shoulder after Applying Rub
Pork Shoulder after Applying Rub
Covered and placed in pan overnight in frig
Covered and placed in pan overnight in frig
Getting Ready for the Smoker
Getting Ready for the Smoker
Lit Charcoal with some Apple Wood Chunks
Lit Charcoal with some Apple Wood Chunks
One Hour into the Cook
One Hour into the Cook
Sprayed thoroughly with Apple Cider Mixture and Brown Sugar and wrapped in foil wrap
Sprayed thoroughly with Apple Cider Mixture
and Brown Sugar and wrapped in foil wrap
At the end of the cook!
At the end of the cook!
Chunks of luscious pork shoulder
Chunks of luscious pork shoulder
Applying homemade BBQ Sauce
Applying homemade BBQ Sauce
Applying Home-made Cole Slaw
Applying Home-made Cole Slaw
Ready for dinner!
Ready for dinner!

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!

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