Smoked Pork Shoulder Recipe

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Whole Smoked Pork Shoulder Recipe

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 Smoked Pork 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 Smoked Pork 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.

To season this whole Smoked 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.

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.

Once the Smoked 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.

Once the glaze has set on my Smoked Pork Shoulder, it’s time to pull it and serve the bbq pork.

Malcom Reed
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Smoked Pork Shoulder