Lots of times people say they are smoking a shoulder, but really they are only cooking the butt portion of the whole shoulder.

A whole shoulder weights around 20lbs and takes about 18 hours to cook. It’s a big task… but it can produce some serious barbecue.

I am cooking this whole shoulder on an Ole Hickory MM. You need a solid smoker that can hold temps steady for long cooks – so this is why I decided to go with my Ole Hickory.

I start by trimming the whole shoulder from 20lb to around 18lbs. I remove most of the skin and fat and anything that is a barrier to the bbq meat.

Smoking a Whole Pork Shoulder

To season this whole pork shoulder, I start with a simple AP season, apply a layer of mustard slather and finish with The BBQ Rub. Next I inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour while the smoker comes up to temp.

Whole Pork Shoulder on the smoker

I smoke this whole pork shoulder at 225-230 degrees. For a whole shoulder it takes 1hr per pound – so expect a 17-18 hour cook. I smoke the pork shoulder with hickory wood until it gets a nice bark on the outside and hits around 150-160 internal. At that point I wrap the pork shoulder and cook until it hits 192 internal.

Whole Pork Shoulder

Once the pork shoulder hits 192 internal, I unwrap it and apply The BBQ Sauce as a glaze. I allow the glaze to set on the bbq shoulder while it come on up to the 195-198 internal temp I’m shooting for.

Whole Pork Shoulder glazed

Once the glaze has set on my smoked shoulder, it’s time to pull it and serve the bbq pork.

Whole Pork Shoulder

Whole Shoulder Pulled Pork

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

1 Comment on this article. Feel free to join this conversation.

  1. Vic July 12, 2016 at 8:30 pm -

    Malcom, I have subscribed to your you tube video updates, and watch them often. I just wanted to take time and say thank you! I have used several of your recipes(and your rub) around the holidays, and football parties, they are always amazing. Again thank you for you dedication to the art of Bbq. Take care and smoke on!

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