Friday, August 30, 2013
How to smoke a pork shoulder
The night before you want to make this, mix up the rub and apply it to the meat. Just pat it on all over. Now wrap up that beautifully rubbed meat and set it in the fridge to let this "dry" marinate rest overnight.
Ingredients for a rub:
1/2 Cup brown sugar
1/4 Cup salt
3 Tablespoons pepper
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon chili powder
1 Teaspoon cumin powder
Now when your planning on what time to eat.... keep in mind it is about an hour and a half per pound (you will know it is fully cooked when the meat pulls apart with a fork.) So let say you have a five pound pork shoulder and you want to eat at 5pm, you are going to want to start cooking (not start your fire) around 9am. And while this process looks time consuming on paper, it isn't. You do not have to stand there the whole time it cooks!
Now let's talk about your fire. First your going to need to get your wood chunks (apple, cherry, mesquite) soaking in water about a half hour before you start your meat. Get your fire going just like you would when you make burger on the grill. Your going to be cooking on INDIRECT heat so put your coals (we prefer hard wood charcole) on one side of the grill and then place your meat on the other end. Place about a hand full of soaked wood (of course let the excess water run off before plopping it on the coals) on your coals to create a nice smoke.
You want your temp to be around 250 degrees while your smoking, which will take about three hours. As you notice your smoke dwindling or temp dropping, add another handful of soaked wood. After smoking the meat for around three hours, wrap it in foil, put it back on the grill and bring your temperature up to 300 degrees by adding more charcoal. You will not be using any more soaked wood.
Cook your meat for the remaining time, depending on it's size. When you are getting close to the time you think your meat should be done, peal back the foil and test it with a fork. The meat should "pull" apart easily. When the meat is done, take it off, in the foil and let it rest ten to fifteen minutes before cutting or pulling the pork, this allows the juices to redistribute instead of running out as soon as you cut it.