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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