Charcoal Smoked Pork Shoulder Tips For Beginners




In Today’s video we are taking a look at how easy and simple it is to smoke a pork shoulder using good old fashion charcoal. This entire process of from beginning to end is only going to take from 4 hours to 6 hours depending on your grill. Like everything in cooking it all depends up to you how easy or complicated you want to make the process, I always find that the simple ways are the best and the ones that you enjoy the most.

In our case we pre seasoned the meat 24 hours before smoking meaning the day before when we bought it. That same day we removed the fats and the skin. We removed the skin to make some great tasting pork cracklings, which were delicious with some lime juice on top. The great thing about this meat is that we got two totally different meals from one meat. The day that we bought the meat we got the cracklings and the next day some tender and juicy smoked shoulder meat. The great thing about this meat once smoked you can go at it with bbq sauce or with out, it has great flavor which ever way you choose.

The day of the smoke out, we re seasoned the meat with our bbq dry rub that we also poured mustard to keep the rub on the meat and also give it that great bbq flavor. We also injected the meat with a mixture of half apple juice half apple cider vinegar to keep our meat juicy and tender on the inside.

The first 3 hours we kept the same process going, and that is, that every hour we flipped the meat , sprayed the meat with a half and half mixture of apple juice and apple cider vinegar and when needed we added wood to our charcoal.

We tried keeping the temperature on a average of 250f , and dont worry it is totally normal for the temperature to increase or drop a few degrees, your overall goal is to be close, and remember you do that by controlling the air flow , the more air the hotter and the less air the cooler. It also helps to move the charcoal around to get the ashes off.

The 4th hour we also flipped the meat , and added bbq sauce on both sides, and we did that to give time for the bbq sauce to caramelize . Now the 5th hour is all up to you we do like our bark on the meat so we choose not to cover the meat with aluminum paper, but that is all a personal preference to your taste. Once the meat reaches your desired temperature (174 F minimum ) , now the final and hardest step is to let the meat rest for 15 to 30 minutes.

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29 replies
  1. Noneed Toknow60
    Noneed Toknow60 says:

    Thanks for sharing your good tips ! let me share a not so good one of mine, after a few too many in a night club I asked the barmaid if she knew how to smoke beef resulting in me being ejected by security.

    Reply
  2. william fine
    william fine says:

    can you please explain the layers of the brisket? you said half of the chimney unburned as first layer, then entire white hot chimney and again half of unburned chimney on top? but in the video when you put tin foil on top i can see top layer is also white hot. so how should we do it?

    Reply
  3. gcuervogold
    gcuervogold says:

    Love the way you did this and your vid was spot on brother. I have an 8# shoulder defrosted in the fridge and I'm gonna try your method on Sat. I'll most likely be mopping the meat every hr as opposed to spraying it though.🔥👍🔥

    Reply
  4. Timothy Williams
    Timothy Williams says:

    Hello there This is Tim Williams 😀 and I thank you for demonstrating on using just a small Charcoal Grill to do indirect cooking whether it's Square or round. BTW can you also barbecue Chicken 🐔 parts? Please let me know. I look forward to receiving your response. Thank you yours sincerely;

    Tim Williams 😀

    Reply
  5. mrtrek64
    mrtrek64 says:

    Wow..that video was excellent thank you. I'm going to be cooking my very first pork shoulder in my new smoker this Sunday, Fathers Day and I'm all shakey as to how it's going to come out.

    Reply
  6. Rosie McNair
    Rosie McNair says:

    If I wrap my meat in foil for 3 hours and let it grill uncovered the last hour, and I use water instead of apple juice and no hickory chips will my meat still be just as tender and good?

    Reply

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