Recipe and Instructions on how to Make a Smoked Pork Shoulder | Grilling with Rich Recipe and Instructions on how to Make a Smoked Pork Shoulder

Posted By: Richard Wachtel
Published: July 24, 2016

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Smoked Pork Shoulder


July 24, 2016


1Score the Fat so it will melt into the pork while smoking and so that you can get more rub into the meat.

2Rub with white vinegar then rinse with water.

3Pat dry with clean paper towels.

4Rub pork butt with about 1/2 cup of yellow mustard.

5Rub pork butt with about 1/2 cup of Smoking Rub.

6Inject each Pork Butt with 10-12 oz of Spritzer.

7Setup smoker with 1 Chimney Unlit Lump Charcoal and 2 Chimneys Lit Lump Charcoal.

8Adjust vents in smoker until temperature settles between 225 and 250 degrees.

9Start Pork Butt Fat Side Up and add lot of wood chips.

10Every 1/2 hour add more wood chips and spritz with Smoking Spritzer.

11After 2 hours insert remote thermometer probes. Be careful not to let thermometer touch bone or you will get a false reading.

12After 5 hours, place in foil pan and liberally coat with Spritzer. Wrap pan tightly with foil.

13Continue cooking without adding wood chips or opening smoker until thermometer hits 190 degrees for sliced and 200 degrees for pulled about 8-10 hour total.

14Let rest 1 hour before serving.

Recipe provided by Omaha Steaks


Whole 8 lb. Bone In Pork Shoulder

2 Cups White Vinegar

1/2 Cup Yellow Mustard

1/2 Cup Smoking Rub

1 Recipe Smoking Spritzer (recipe below)

8 cups Apple or Cherry Wood Chips soaked in water

Lump charcoal

Smoking Spritzer

(makes 2 cups)

1 cup Apple Juice

1/2 cup Cranberry Juice

1/2 cup Canola Oil

2 Tbsp. hot Sauce

1/2 Cup Omaha Steaks Ancho Chile Barbeque Rub


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