Smoked Pork Shoulder
Well, there's nothing easier than this, and it's pretty hard to beat. Boston butt is cheap and the result is irresistible. Some people brine the pork but I just throw it in the smoker for about 10 - 12 hours. Serve with some barbeque sauce on the side, soft hamburger buns and maybe a little spicy cole slaw. Life is good.
Ingredients
4 - 6 pound untrimmed pork shoulder (sometimes called Boston butt)
Note: Pork butt is sometimes sold in smoked, precooked or cured versions. You don't want any of those for this recipe!
Method
Smoke, fat side up, by by indirect method (200 - 225º) about 10 to 12 hours. Meat should be starting to fall apart when finished.
(See Grill Basics for information about smoking equipment, setup and methods.)
Email
ShareThis
Comments
The comments to this entry are closed.
Hi-OK, what is a smoked shoulder? I was given one and don't know if it is cooked or not cooked. If it says "smoked" does that mean it's cooked? It's about 8 lbs. How do I cook/heat it? Thanks!
Posted by: Jane | November 29, 2006 at 04:55 PM
Hi there...there are a lot of sources for smoking a pork shoulder over charcoal and or wood chips, and the suggested temperatures, but I have not seen anything relating to how far away the meat should be from the heat source. Does anyone have any advice based on success? Thanks!
Posted by: Ron | March 29, 2007 at 02:26 PM
Because the water pan is directly above the charcoal and/or wood, the distance from heat to meat is not relevent.
Posted by: adam | May 13, 2007 at 06:29 AM
I'm from Kansas City, and smoking with a water pan is considered "laughable". The intent of smoking meat is to not just create "smoke", but to create smoke with a true natural flavor. Take your water pan, and fill it with Apple or Hickory wood chips. Let these soak for awhile, and toss them on your coals periodically. This will create all of the flavorful smoke you need.
Posted by: Jeff | June 24, 2007 at 03:00 PM
I just recieved a verticle water smoker for fathers day, I am going to do a pork shoulder. I am not a novice when it comes to grilling but I have never smoked before. My smoker came with hooks hanging from the top and I was wondering if I should hang the pork shoulder or just lay it on the racks?
Posted by: Mark | June 29, 2007 at 12:16 PM
Jeff from Kansas City: I have eaten what was called "Kansas City Bacon" and was told it was from smoked pork shoulder, any familiarity?
thanks.
Posted by: Duane | July 06, 2007 at 02:54 PM
how often do you turn the meat in a open pit smoker?
Posted by: nancy | June 29, 2008 at 03:27 PM
Nancy,
The boston butt I just put on the grill, fat side up, will get flipped in 11 hrs.
asg
Posted by: asg | August 09, 2008 at 07:55 AM
when i was young my mom was able to buy smoked butt in the supermarket. I have not been as lucky. Do you know where or what supermarket chain still carries them??? can they be purchased on line??
Posted by: g lecky | October 04, 2008 at 11:13 AM