It can be deceptive, but the paper needs to wrap all the way around the meat with a bit extra for good measure. Step Two: Place one sheet vertically on a flat surface and the other one on top, horizontally. They should overlap in the center. Step Three: Place the pork butt in the middle of the foil fatty side up.Feb 20, 2024 · Pork Butt Injection Recipe: How to Make a Pork Butt Injection. Written by MasterClass. Last updated: Feb 20, 2024 • 2 min read. Whether you’re crafting a tasty smoked pulled pork recipe or slow-roasting a braised pork dish, this flavorful pork butt injection recipe will give you juicy, tender meat every time. Whether you’re crafting a ... Pork loin is a versatile cut of meat that can be cooked in a variety of ways. Whether you’re looking for a simple weeknight dinner or an impressive dish for entertaining, there’s a...Nov 21, 2023 · Here are the step-by-step instructions to get you started. In a saucepan, combine the water, kosher salt, brown sugar, garlic, black peppercorns, dried thyme, and bay leaf. Heat the mixture over medium heat while stirring until the salt and sugar have completely dissolved. This should take about 5-10 minutes. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove pork from bag and carefully blot dry with paper towels.Rotate the pork roast to rub the mixture on all sides. Once the smoker has reached 225°F, place the roast directly on the smoking rack and close the smoker. Smoke for 12-15 hours. Insert a probe thermometer deep into the center of the roast. When the internal temperature of the meat reaches 200°F, it’s ready.May 25, 2020 ... Instructions · Combine ingredients to make the dry rub. · Arrange your grill. · Start the coals. · Place the wood chips on top of the c...A bone-in pork shoulder or pork butt that is between 5-6 pounds, should take about 4-5 hours. You want the smoked pork roast to reach an internal temperature of 160°. At this point, it is ready to wrap up for the final step of smoking. The pulled pork is about ⅔ done cooking at this stage.Science rarely says anything good about sitting all day. But if spend too much time on your bum, you could end up killing it. We'll explain. Advertisement In the past few years, it...Pork butt takes one hour per pound to cook. This changes based on the cooking temperature and the size of the pork butt. Whether or not there’s a bone will also make a difference. A 6-pound pork butt will probably take about 6-8 hours to cook. That is because we estimate one hour per pound of meat at 250°F. It could take closer to 2 …Refrigerate at least overnight (8 hours) or up to 24 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat cap side down. Rub a generous and even coating of mustard and hot sauce (if desired) all over the exposed sides of the pork shoulder.Carefully remove the pork butt from the smoker and place atop the foil; Spritz the pork butt with some apple cider vinegar. You can also add a few pieces of butter and sprinkle with barbecue rub and brown sugar; Tightly wrap it in the foil and be sure no air will escape; Place the wrapped pork butt back on the smoker until it reaches a temp of ...Instructions. Flip the meat over and repeat the mustard and rub on the other side. Once the smoker is ready, place the meat directly on the grates and let it cook unhindered for about 5-6 hours or until it reaches 160 degrees. When the meat reaches about 190 degrees it is finished and can be removed from the heat.2. Pat dry and coat with liquid smoke (optional). Coat with a dry rub of your choice, or make mine. 3. You can wrap it with plastic wrap and refrigerate it for a few hours or overnight. Place on a rack on a rimmed baking sheet. 4. Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours. 5.Sprinkle generously with rub, making sure to work it into the meat. Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal. Place pork on smoker. Be ... After 3 hours, begin spritzing the pork butt every 30 to 40 minutes. 4. Once the internal meat temperature reaches 165°F, wrap the pork in aluminum foil. 5. Place the pork back in the heat and cook until the internal meat temperature reaches 200°F. 6. Remove the pork butt and allow it to rest for at least 1 hour. Step 4: Smoke. Set up your smoker for indirect heat maintaining about 225°F (107°C) for about 12-14 hours. When you are ready, place the pork butt directly on the grate. I like to insert a digital probe meat thermometer such as the “Smoke” by Thermoworks to monitor the temperature while it cooks.Dec 14, 2016 ... Smoked Boneless Pork Butt · Place the seasoned pork butt on a Frog Mat and smoke at 225ºF with hickory for 3 hours · After 3 hours, increase the ...Expert Tips For Smoking Pork Butt (Boston Butt) When smoking a pork butt, use hickory or apple wood for the best smoke flavor. Smoke the pork butt until it reaches an internal meat temperature of 165 degrees Fahrenheit. Wrap it in butcher paper or foil and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit.Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove pork from bag and carefully blot dry with paper towels.Mar 19, 2020 ... Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan. Pork butt prepActive Smoke Filtration turns real-wood smoke into warm air so you can prepare smoked brisket, pork butt and more at any time from the comfort of your kitchen. …May 19, 2015 · Apply more rub after injecting if needed. Heat smoker to 250 degrees with a heat shield between the meat and the heat source. Add one chunk of apple wood to fire and place pork butt on the smoker. Add a chunk of wood every hour for the first 4 hours. Maintain 250 degrees. Fill the Woodfire smoker box up with all-purpose blend pellets, place the pork directly on the grill plate, insert your probe to monitor temperatures ( today I used my MEATER Plus) and close the lid. Select the ‘SMOKER’ option and leave at the default temperature of 120°c ( 250°f ). Set the time for 4 hours and hit START.Mar 16, 2022 · Apply a generous amount of dry rub seasoning to the pork, covering all sides and working into any creases. Place pork butt fat-side down on smoker grates. Close smoker door and smoke for 3 hours, until it starts to brown and develop a bark. Combine spritz ingredients in a spray bottle. Spritz pork every 30 minutes. Jun 2, 2021 · Instructions. Pre-heat smoker to 250°F using hickory or apple wood. Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast. Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat. Jun 7, 2018 · Instructions. Rub the pork butt with thin coat of yellow mustard. You can omit this step but it helps the rub to stick better. Apply Jeff's original rub onto all sides of the roast. Set the meat aside while you get the smoker ready to cook. Set up your smoker for cooking at about 225-250°F using indirect heat. When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. Smoke your pork butt for 6 to 8 hours at this temperature. Add coals when the flames begin to decrease and temperatures dip. Avoid lifting the lid of your grill if you’re not adding more coals or ...Aug 4, 2023 · At what Temperature do you wrap a pork butt. You should wrap the pork butt when it reaches an internal temperature of 165 degrees Fahrenheit. When cooking a pork shoulder with smoker temperatures at 225 to 250 degrees, it will take the meat about one to one and a half hours per pound to reach this temperatures. Internal temperature should be approximately 190-195 degrees. Remove from aluminum foil and glaze with Jerk Sauce. Place each roast back on smoker and glaze for 15 minutes or until sauce caramelizes. Rest the jerk pork for 10 minutes on cutting board and chop into bite size pieces. Serve with additional jerk sauce.Fill the Woodfire smoker box up with all-purpose blend pellets, place the pork directly on the grill plate, insert your probe to monitor temperatures ( today I used my MEATER Plus) and close the lid. Select the ‘SMOKER’ option and leave at the default temperature of 120°c ( 250°f ). Set the time for 4 hours and hit START.Carefully remove the pork butt from the smoker and place atop the foil; Spritz the pork butt with some apple cider vinegar. You can also add a few pieces of butter and sprinkle with barbecue rub and brown sugar; Tightly wrap it in the foil and be sure no air will escape; Place the wrapped pork butt back on the smoker until it reaches a temp of ...Jan 13, 2021 · Once we hit the internal temp of 160°F, it’s time to take the butt off the smoker and wrap it in two layers of heavy-duty foil. The reason for the two layers is purely as a backup if the first layer has a hole or gets a tear in it. Put the butt back on the smoker and track its temp until it reaches 195°F. It can be deceptive, but the paper needs to wrap all the way around the meat with a bit extra for good measure. Step Two: Place one sheet vertically on a flat surface and the other one on top, horizontally. They should overlap in the center. Step Three: Place the pork butt in the middle of the foil fatty side up.Unwrap Boston Butt and transfer to wire rack. Glaze* outside of butt and return to smoker for 15 minutes. Rest Boston Butt for 20 minutes before pulling. Use hands and shred Boston Butt into bite size strands, remove any fat, and serve immediately or store in zip lock bag for 3-4 days in refrigerator. Smoked Boston Butt Recipe for Pulled Pork. This recipe will serve approximately 10 to 16 people, depending on appetites. Preparation time is approximately 20 minutes for a bone-in roast. Cook time is approximately 8 to 10 hours. This recipe yields sweeter smoked pork, but the apple cider vinegar spritz will help to mellow that a bit. Equipment ... 1. Preheat your smoker to 225°F. Toss a few wood chunks onto hot coals for smoking. 2. Combine brown sugar, paprika, salt, white sugar, garlic powder, onion powder, pepper, rosemary, cayenne powder and celery seed in a medium-size bowl. Mix with your fingers to break up any lumps. Set aside 2 tablespoons of the rub.Smoke the pork shoulder. Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F. Raise the temperature on the Trager to 225°F. Wrap the pork shoulder in foil, and pour a …How to Smoke Pork Butt / How to Make Pulled Pork Recipe. Mad Scientist BBQ. 609K subscribers. 3.3M views 3 years ago. ...more. Order your …16 likes, 1 comments - bbqwithbigal on March 17, 2024: "Smoked Pork Butt Easily one of my favorite pieces of meat to smoke. What should I try next? #bbq #meater …Repeat this step every hour until the bark starts to turn dark on the outer surface of the butt. After 4 hours the bark should be developed and it’s time to wrap. Remove the pork butt from the Weber, place on a double layer of aluminum foil. Drizzle Vinegar sauce over the outside, and wrap the foil around the butt.After 3 hours, begin spritzing the pork butt every 30 to 40 minutes. 4. Once the internal meat temperature reaches 165°F, wrap the pork in aluminum foil. 5. Place the pork back in the heat and cook until the internal meat temperature reaches 200°F. 6. Remove the pork butt and allow it to rest for at least 1 hour.Refrigerate at least overnight (8 hours) or up to 24 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat cap side down. Rub a generous and even coating of mustard and hot sauce (if desired) all over the exposed sides of the pork shoulder.Place a towel on the bottom of the cooler to insulate it better, and put the pork butt on top. Close the lid of the cooler, and let the meat rest for 1 hour. Next, remove the smoked pork shoulder from the cooler. Place the pork on a large baking sheet, aluminum, or roasting pan. Remove the foil or butcher paper.This pork rub is excellent for smoking or roasting pork or for use in a slow cooker on a Boston butt. Great for ribs, too. Submitted by Jamie. Updated on August 30, 2022. Save. Rate. Print Share. Trending Videos. Close this video player. Add Photo 18. 18. 18. 18. Prep Time: 5 mins. Total Time: 5 mins.Smoking Pork Butt Gallery. Pork, pork butt, Pulled Pork. ADVERTISEMENT. ADVERTISEMENT. Proud owner of (6) Big Green Eggs since 2007. (1) XL, (2) Larges, (1) Small egg, (1) MiniMax and (1) Mini. Bastrop, TX backyard BBQer constantly trying new recipes and learning new things.Let’s Smoke These Butts. Preheat the Yoder Smokers YS640 smoker to 225. Place the prepared butts on the top rack, insert the temperature probe (s), and close the lid. You want to smoke this uncovered until the internal temperature reaches 165F. This was a 7-pound pork butt and it took about 15 hours to get there.Jul 5, 2023 · How to Smoke a Pork Butt. Preheat your pellet smoker to 225°F. Smoked Pork Butt Seasoning: Mix well with half your brown sugar, paprika, pepper, garlic, minced onion, and chili powder. Rub down the pork butt all over with olive oil to coat it completely. Season all over with salt, evenly coating every side. Place a towel on the bottom of the cooler to insulate it better, and put the pork butt on top. Close the lid of the cooler, and let the meat rest for 1 hour. Next, remove the smoked pork shoulder from the cooler. Place the pork on a large baking sheet, aluminum, or roasting pan. Remove the foil or butcher paper.2. Mix together all the dry rub ingredients in a bowl. 3. Sprinkle the pork generously with the rub until it is fully coated. 4. Place pork in the smoker fat side up and smoke for 4 hours. 5. After 4 hours, wrap the pork with butchers paper or foil and increase the temperature to 250F. Smoke for another 4 hours.Cover and refrigerate for at least 8 hours, but no more than 12 hours. When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges.1/4 teaspoon dry mustard. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cumin. Mix all ingredients in a small bowl or airtight container. Use to liberally coat your Boston butt before wrapping the meat in foil and adding it to the smoker. Store any leftovers in a cool, dry place for up to three months.Directions. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. Mix brown sugar and chili powder together in a small bowl. Rub mixture liberally all over pork roast with your fingers. Transfer roast to the rack. Smoke in the preheated smoker, maintaining a temperature of 200 to 225 ...It takes about 1 ½ to 2 hours to smoke a pound of Boston Butt at 225. Thus, for an average weight of 9 to 10 pounds of Boston Butt, the total time required to smoke is about 15 to 18 hours. While an 8-pound Boston Butt cut will require 10 to 12 hours, a 4 pounds pork butt will require only 6 to 8 hours of average smoking time.Jul 7, 2023 · Keep in an airtight container in a cool, dry space until ready to use. Preheat the smoker to 225F. Use hickory or maple wood for the smoker, or a mixture of medium-flavored woods. Use clean paper towels to pat dry all sides of pork, removing as much excess moisture as possible. 2. Pat dry and coat with liquid smoke (optional). Coat with a dry rub of your choice, or make mine. 3. You can wrap it with plastic wrap and refrigerate it for a few hours or overnight. Place on a rack on a rimmed baking sheet. 4. Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours. 5.Place pork butt on grate fat side down and close lid/door. When the pork butt reaches 165°F (74°C) or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil. Place pork butt back onto 300°F (149°C) smoker and continue to cook for 2 hours or until the internal temperature of the meat ...Although a convention oven is an option when cooking a pork butt, the ideal way to cook one is low and slow, such as when smoking slowly using a grill or in a conventional oven. Po...The key to achieving tender and juicy pulled pork is to master the art of temperature control during the smoking process. The ideal temperature range for smoking pulled pork is between 225° F to 250° F, with the option to cook at a higher temperature for faster cooking. Pork butt or shoulder is the recommended cut of meat for pulled pork due ...Place pork butt on grate fat side down and close lid/door. When the pork butt reaches 165°F (74°C) or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil. Place pork butt back onto 300°F (149°C) smoker and continue to cook for 2 hours or until the internal temperature of the meat ...To be safe to eat, pork butt needs to reach an internal temperature of at least 145 degrees Fahrenheit. This is true of all pork chops, roasts, and steaks as well. ... That depends on the size of the cut and the temperature of the smoker. At 225 degrees, a pork butt should cook at a rate of 1-1/2 to 2 hours per pound. That means a 5-pound …Apr 12, 2023 · Prepare the smoker and preheat to 275F. Place a container full of water in the smoker, then add the pork butt so that the fat cap is facing up. Cook for 3 hours, undisturbed. Spritz the pork all over, then continue cooking for 3 more hours, spritzing at one hour intervals. Smoking a pork shoulder on an electric smoker takes 12 hours for a 7-8 pound cut on a Traeger Pellet Grill. The Traeger temperature needs to be 225 degrees. … Preparation. 1. Preheat your smoker to 225°F and toss a few wood chunks onto hot coals. 2. In a medium-size bowl, combine brown sugar, salt, paprika, onion powder, garlic powder and pepper, mixing with your fingers to break any lumps. Generously season the pork butt on all sides with the dry rub. 3. Method 2: Sous-Vide, Then Smoke. The barbeque rub. As with the above method, apply a pork rub, or a simple seasoning of a 50/50 mix of kosher salt and coarse black pepper. Vacuum seal the pork. Vacuum seal the pork using either a vacuum sealer of the zip-lock method described above. Sous-vide bath.Instructions. Flip the meat over and repeat the mustard and rub on the other side. Once the smoker is ready, place the meat directly on the grates and let it cook unhindered for about 5-6 hours or until it reaches 160 degrees. When the meat reaches about 190 degrees it is finished and can be removed from the heat.1: Preheat smoker to 225° F. Place a disposable aluminum tray of water under the grate. 2: Pat your room temperature pork butt dry with paper towels and spread classic …If you’re in the mood for gourmet food, try my Low & Slow Pork Butt Recipe. True to its name, this hunk of meat takes a while to reach perfection. Good thing...Fat cap down — in most smokers with heat from below, uses the fat cap to ‘protect the meat’ and help prevent it from drying out. But it can lead to more dripping, flare-ups, etc. Flipping halfway — can give you the best of both worlds, while minimizing the downsides. We recommend — Smoking a pork butt with the fat cap toward the heat ...How to Smoke Pork Butt / How to Make Pulled Pork Recipe. Mad Scientist BBQ. 609K subscribers. 3.3M views 3 years ago. ...more. Order your …Expert Tips For Smoking Pork Butt (Boston Butt) When smoking a pork butt, use hickory or apple wood for the best smoke flavor. Smoke the pork butt until it reaches an internal meat temperature of 165 degrees Fahrenheit. Wrap it in butcher paper or foil and continue cooking until it reaches an internal temperature of 190 degrees Fahrenheit.This recipe makes about 2 cups of spice mix. We use ⅓ cup of spice to cover the outside of a 10 pound pork shoulder. That means this pulled pork rub recipe should be enough to cover about 6 large pork roasts. This dry rub is not just for smoked meats….sprinkle it on chicken, steak or pork chops and then grill for an easy, quick flavor.Feb 20, 2024 · Pork Butt Injection Recipe: How to Make a Pork Butt Injection. Written by MasterClass. Last updated: Feb 20, 2024 • 2 min read. Whether you’re crafting a tasty smoked pulled pork recipe or slow-roasting a braised pork dish, this flavorful pork butt injection recipe will give you juicy, tender meat every time. Whether you’re crafting a ... Here are two options for wrapping pork butt in foil: 1. Just wrapping: Once the pork butt reaches an internal temperature of 160°F, take it off the smoker and wrap it in two layers of heavy-duty aluminum foil. The sheets should be four times as long as the pork butt’s widest side. The second layer is just a backup.Mar 16, 2022 · Apply a generous amount of dry rub seasoning to the pork, covering all sides and working into any creases. Place pork butt fat-side down on smoker grates. Close smoker door and smoke for 3 hours, until it starts to brown and develop a bark. Combine spritz ingredients in a spray bottle. Spritz pork every 30 minutes. Aug 14, 2020 ... Smoked Boston Pork Butt Ingredients: ... 275° Fahrenheit for approximately 8 hours, total cook time. Wrap in foil at 160°, approximately 4 to 5 ...This Smoked Pork Butt Recipe is pretty simple. The Green Egg takes the work out of the 'smoking'. Just add charcoal, smoking chips and it's ready to go!2 tsp garlic powder. 2 tsp cayenne pepper. 2 tsp coarse-ground black pepper. 2 tsp kosher or coarse sea salt. Mix thoroughly in a bowl and add to a seasoning shaker or store in an air-tight container. This recipe has all the main ingredients we talked about above, combining sweet, spicy, and savory in one quality rub.
Apr 6, 2022 · Coat the pork butt in yellow mustard. Season generously with a Pork BBQ Rub. Let the pork butt rest at room temperature for 20 to 30 minutes, or until the meat starts to sweat and the rub looks moist. Place the pork butt directly on the grates of your smoker with the fat cap facing down. . Hidden valley buttermilk ranch
"The Stall" How Long To Smoke A Pork Butt. Smoked Pulled Pork Or Sliced Pork. What Wood Pellets? Why The Rest? How To Smoke A Pork Butt. How Much Pulled Pork Per …Apr 5, 2022 · Pork Butt Smoker Recipe Step 3 – Smoke for 5-6 Hours Unwrapped Get your BBQ smoker up to the right temperature – 225°F or 107°C. In terms of wood chips apple would be the classic pairing here, but hickory works really well if you like a strong smoky flavour. A well-known study published in the New England Journal of Medicine shows that smoking can reduce one’s lifespan by up to 10 years. The average lifespan of a smoker depends on when...Begin by taking the entire Brinkmann smoker apart. Place the bottom portion that houses the coals in the desired location for the smoker. Next, place 6 to 10 pounds of charcoal in ...To be safe to eat, pork butt needs to reach an internal temperature of at least 145 degrees Fahrenheit. This is true of all pork chops, roasts, and steaks as well. ... That depends on the size of the cut and the temperature of the smoker. At 225 degrees, a pork butt should cook at a rate of 1-1/2 to 2 hours per pound. That means a 5-pound …Preheat the smoker to 250 degrees Fahrenheit. Load the smoker tube with your favorite wood chunks or wood chips. I used applewood to smoke the pork butt. Hickory, pecan, maple, oak, and peach are also good choices. Add the garlic powder, onion powder, paprika, cumin, black pepper, and kosher salt to a small bowl.Repeat this step every hour until the bark starts to turn dark on the outer surface of the butt. After 4 hours the bark should be developed and it’s time to wrap. Remove the pork butt from the Weber, place on a double layer of aluminum foil. Drizzle Vinegar sauce over the outside, and wrap the foil around the butt.Once your smoker is ready, place the pork butt on the cooking grates. Close the door or lid and smoke the pork butt for 12-16 hours until it has an internal temperature between 195°F and 203°F. Take the pork butt out of your smoker and place it in a foil pan. Wrap it with aluminum foil.Aug 14, 2023 · Season the pork with an even layer of BBQ seasoning. Allow the rub to set into the pork for about 30–40 minutes at minimum, overnight in the fridge uncovered preferred. Preheat the smoker to 265°F. Once your smoker has reached temperature, place the pork butt inside with the fat cap facing up. Fat cap down — in most smokers with heat from below, uses the fat cap to ‘protect the meat’ and help prevent it from drying out. But it can lead to more dripping, flare-ups, etc. Flipping halfway — can give you the best of both worlds, while minimizing the downsides. We recommend — Smoking a pork butt with the fat cap toward the heat ...Internal temperature should be approximately 190-195 degrees. Remove from aluminum foil and glaze with Jerk Sauce. Place each roast back on smoker and glaze for 15 minutes or until sauce caramelizes. Rest the jerk pork for 10 minutes on cutting board and chop into bite size pieces. Serve with additional jerk sauce.If you’re a fan of tender, melt-in-your-mouth pulled pork, but don’t have the time or patience to spend hours tending to a smoker or grill, then an easy crockpot pulled pork recipe...Work around the entire bone and it will come out easy. Once the bone is removed, use butcher twine to hold it together. If you don’t tie it, the butt tends to flatten out and lose its’ shape. Tie 4 to 5 strands across the butt spaced 1” …Instructions. Prepare brine by poring 3 c warm water each into 2 - 2 gallon zipper-top plastic bags. Add half of the salt & sugar to each bad. Seal and shake vigorously, until the salt and sugar dissolve. Place one pork butt in each bag & fill each bag with enough water* to cover the pork butts. Refrigerate over night.Then dry off the pork shoulder with some paper towels to remove any of the juice on it. Once it is dried off begin sprinkling the rub onto the shoulder and rubbing it into all parts of the pork shoulder. Once you have applied the rub to the pork shoulder it is time to put it in the smoker. Place it in the smoker and insert the meat thermometer ...Nov 21, 2023 · Here are the step-by-step instructions to get you started. In a saucepan, combine the water, kosher salt, brown sugar, garlic, black peppercorns, dried thyme, and bay leaf. Heat the mixture over medium heat while stirring until the salt and sugar have completely dissolved. This should take about 5-10 minutes. .
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